Gran's Best

Heirlooms & Discoveries

Roasted Tomatillo Green Salsa

October 18, 2016 Gran

If I had no nutritional conscience, I would eat homemade salsa and chips at every meal, perhaps varying the menu with homemade nachos. This recipe from Gourmet, November 1999 makes wonderful hot green salsa.

1 1/2 pounds fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preheat broiler.

Remove tomatillo husks and rinse under warm water to remove stickiness.  Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles.  Purée all ingredients in a blender.  Salsa can be made 1 day ahead and chilled, covered.

Appetizers, Miscellaneous, Recipes, Tex-Mex, Vegetables salsa verde, Tex-Mex

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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