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Roasted Tomatillo Salsa Recipe
If you like regular tomatillo salsa, you will love this roasted tomatillo salsa recipe. The flavors are intensified and mellowed through the roasting process, giving you a wonderful dipping salsa. Leftovers can be frozen for future meals. After it has chilled overnight in the refrigerator, leftovers taste extra good. Serve this delicious salsa with tacos, roasted or grilled meats, and vegetables, as a chip dip or any other way you can imagine. This recipe really makes the most out of the simple tomatillo, bringing it to a whole new level.
The golden color of this delicious salsa will look wonderful on the table. You can control how chunky or soupy the salsa is by how much you process it in the food processor. Either way tastes great; some people prefer a chunkier salsa while others like ones that are more liquefied. What matters is how they taste. The real trick to this recipe lies in broiling the tomatillos and dry roasting the other ingredients in a hot skillet. This caramelizes the flavors, making them more intense and sweet. It may take a little more time than other salsa recipes, but once you taste it, you will see it was worth the effort.
When choosing tomatillos for this recipe, choose some that are slightly unripe, and others that are ripe. Having both gives more depth to the salsa by adding both tart and a little sweetness to the recipe. If you want more color, try to find some purple tomatillos to add to the recipe. A mixture of the two just makes your roasted tomatillo salsa more attractive.
Roasted Tomatillo Salsa
Ingredients -
4 pounds tomatillos, husked and rinsed
6 jalapeno peppers, seeded
6 cloves garlic
1-½ medium yellow onions, diced
8 scallions, chopped
4 teaspoons salt
Preparation:
Preheat the broiler.
Lay the prepared tomatillos in a single layer on an ungreased baking sheet. Broil until they soften and darken a bit on top. This takes 4 to 6 minutes, and you need to watch constantly.
Turn the tomatillos over with a spatula and broil the other side (approximately 5 minutes).
Remove from the oven and let them cool completely.
Dry roast the jalapenos and garlic in a hot skillet, shaking the pan to move them about until they are soft and browned.
Finely chop the garlic and jalapenos and set aside.
Dry roast the onions until they are slightly translucent and just beginning to turn golden.
Dry roast the scallions until barely brown (about 1 to 3 minutes).
Place cooled tomatillos and any juice that has appeared in the pan in a blender or food processor. Pulse until slightly blended, but chunky.
Mix all your ingredients together in a bowl, add salt to taste, mix again, and let it sit to let the flavors combine. Leftovers should be refrigerated.
(Makes 6 cups)
