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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.
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
- Heat gas grill to 400F
- 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.
- Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
- Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
- Squeeze in juice of the roasted lime, vinegar and agave syrup.
- Pulse 2-3 times to mix well.
- Taste and season with salt and any additional agave or vinegar as you prefer.
- Store in refrigerator up to 2 weeks.
- If Canning, process 10 minutes or as your elevation requires.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 2 servings | |
| Calories 84 | |
| Calories from Fat 19 | 23% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 631mg | 18% |
| Total Carbs 16.91g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.19g | 6% |
| Protein 2.59g | 4% |
Evaluaciones
26 de Enero de 2012
Hey, Cindy - I got a pile of Rick Bayless' Frontera Thick + Cruncy Tortilla chips. Your Roasted Tomatillo Salsa put this way over the wall! What a perfect 'football afternoon' nosh. Beautiful recipe - easy, marvelous flavor profile and reall pretty, too. Thanks!Yo he cocinado/probado esta receta
26 de Enero de 2012
Holy moly, does this ever look good Cindy!!1 reply
Unfortunately, fresh tomatillos are not to be found in my neck of the woods...could I substitute with canned?
16 de Abril de 2020
This is a great recipe - my family has made this a bunch of times now. the only edits we make are to add a roasted poblano pepper, lighten the sugar a bit and i also add one roasted red tomato (basically because i had an extra in the house and thought i'd add it in so now it's habit). It is always great and so easy! thank you!Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
24 de Enero de 2012This salsa can be stored in fridge for @2 weeks or frozen for 4 months.
