Tuesday, November 15, 2011

Roasted Tomatillo & Hot Pepper Salsa


I have decided to explore nature's bounty and expand the horizon's for my taste buds or unwillingly, grudgingly also those of my hubby's :). Every regular grocery trip I have decided to pick-up atleast one vegetable that I have not used in my kitchen before. Last week I picked up tomatillos. I have always been fascinated by the way they look like green tomatoes but with a papery husk. I used to shy away because I didn't know what to do with them ... then I had Salsa Verde and that was the turning point. So armed with tomatillos and some really hot peppers I set out to make salsa
Ingredients
6 Tomatillos husks removed, washed and halved
1-2  Red Fresno Pepper (These are super hot)
1 Jalapeno Pepper
4 cloves garlic peeled
Cilantro a big handful
1 Small Red Onion or a quarter of a big one chopped fine
Cumin Powder
Corriander Powder
Salt

Method
1 In a baking sheet pan, place the cut half of tomatillos, chilli peppers and 2 cloves garlic and roast them at 400 F for 10-15 mins till the outside of tomatillos has charred and inside is soft to touch.
2. Let cool for 5 mins, then put all the ingredients in a blender and pulse.
3. Transfer to a serving bowl serve warm or let cool some more and serve with chips.

Notes: 
1. This one is super delicious but super hot. Feel free to reduce the number of chillies or substitute milder ones.
2. I believe this will make an awesome marinate for fish like tilapia fillets for a smoking hot grilled fish.

3 comments:

  1. This looks fabulous. I saw these little beauties at the market but was unsure what to do with them. Now I know. Great job on this.

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