• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fresh Tomatillo Salsa

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • -------------------------ALL QUANTITIES APPROXIMATE-------------------------
  • 8 To 16 Tomatilloes depending
  • On size.
  • 12 Chiles (2_Serranos +
  • 2 _Jalapenos + 8_Piquins) I
  • Typically use
  • The serranos and jalapenos
  • Green and the piquins red.
  • 4 Cloves Garlic
  • 1 sm Onion, really small, or half
  • Medium onion.
  • 1/2 ts Salt
  • 1/4 c Cilantro


Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally. Leave husks on tomatillos while you roast 'em. The husks
will be nicely blackened, the skins translucent, and the fruits soft when
they're done. [Let me add: the goal is to blacken the skin while doing the
least tomatillo-exploding that you can. That way they don't lose juice into
the pan, that burns and smells sometimes. That means moving them around the
pan as they roast.]

Put roasted vegetables in food processor with: Salt 1/2 Teaspoon Cilantro
1/4 Cup and process briefly.

Transfer to a pot, and cook the mixture for 5 minutes. [This darkens it up
a bit, and mellows the flavors. It tastes too raw otherwise.]

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