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Receta Roasted Tomatillo Salsa
by Cindy McNamara

Roasted Tomatillo Salsa

I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.

Calificación: 4.6/5
Avg. 4.6/5 4 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 2 pints

Va Bien Con: enchiladas, tortilla chips

Ingredientes

  • 12 large tomatillos- removed from husks
  • 3 small whole jalapenos
  • 2 cloves garlic
  • 1 lime
  • 1/2 chopped cilantro
  • 1/2 t salt
  • 2 t agave syrup (substitute honey)
  • 1 t red wine vinegar

Direcciones

  1. Heat gas grill to 400F
  2. Roast tomatillos, peppers, garlic ( I roast a whole head, refrigerating what I don't use immediately) and the lime (yes...the lime) until the tomatillos and peppers are charred on all sides and soft.
  3. Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
  4. Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
  5. Squeeze in juice of the roasted lime, vinegar and agave syrup.
  6. Pulse 2-3 times to mix well.
  7. Taste and season with salt and any additional agave or vinegar as you prefer.
  8. Store in refrigerator up to 2 weeks.
  9. If Canning, process 10 minutes or as your elevation requires.