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
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

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.

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.


  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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