Jill's Tomatilla Salsa
Submitted by: Jill DC
This salsa combines roasted tomatillos, mild and hot chilies, tomatoes, onion, garlic and cilantro.
Ingredients
- 4 tomatillos, roasted (see notes below)
- 5 mild chili peppers (ancho, poblano, anaheim, etc), roasted (see notes below), peeled, seeded, chopped
- 1 T. olive oil
- 4 medium, ripe tomatoes, chopped
- 3 cayenne peppers, or 1-2 jalapenos (more or less, to taste)
- 2 cloves garlic, minced
- 1 small onion, chopped
- Juice of 1/2 lime (1 Tbsp)
- 1 Tbsp. chopped fresh cilantro
- 1 t. fresh thyme
- 1/2 t. salt
- 1/4 t. black pepper
- 1 t. brown sugar
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Method
Heat oil and saute garlic and mild chili peppers until garlic is golden brown. Add oil, garlic & pepper mixture to small electric chopper and puree. Add tomatillos and chop them fine. Transfer this mix to a large bowl. Add tomatoes, cayenne/jalapenos, onion, lime juice, cilantro, thyme, salt, pepper, and brown sugar. Mix well and chill. Makes about 2 cups. Serve with good quality chips or toasted pita wedges.
Notes: To roast tomatillos and peppers, first remove and discard the tomatillo husks. Rinse both well. Line the broiler tray with foil. Put tomatillos in a pie tin and put under broiler. Peppers can go directly on the tray under the broiler. Cook until they almost burst, then turn them and continue until nearly burnt on the other side. Be sure to use the seeds and juice that cook out of the tomatillos, too. Thin fleshed peppers like these do not need to be peeled completely. Just get off what you can, usually the burnt pieces.
Number of Servings: 8-10 (with chips)
Submitted by: Jill DC ( See all of Jill DC Recipes )
