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Three Chile Dry Roasted Tomatillo Salsa

Rated as 4.81 out of 5 Stars
0

"A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles."
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Ingredients

35 m servings 18
Original recipe yields 12 servings (12 Servings)

Directions

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  1. Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  2. Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 18 calories; 0.4 3.5 0.6 0 50 Full nutrition

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Reviews

Read all reviews 30
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Wowza! This salsa really packs a punch thanks to roasting the ingredients before hand. I could not find pequin chiles, so after reading up about them and their heat level, I decided to just doub...

Most helpful critical review

I would have liked this better if I had omitted a jalapeno- it was too spicy for me to really get the tomatillo taste I wanted

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Wowza! This salsa really packs a punch thanks to roasting the ingredients before hand. I could not find pequin chiles, so after reading up about them and their heat level, I decided to just doub...

A perfect salsa recipe! I love making fresh salsa and have tried many varieties. This salsa has such a nice well rounded flavor. Cooking the salsa for 5 minutes really does take the edge off t...

Love, Love , Love this salsa recipe and I live in Texas, home of Tex-Mex. I use it when I make my enchiladas suisas and serve it with grilled lime chicken as well. I roast the vegetables in the ...

I thought I had messed this up, cause I read the ingredient list first, prepared everything including unhusking the tomatillos, as that is what the ingredient list says. Then when I got ready to...

Everyone loved this. I loved the roasting of the pepers and tomatillos. I did not have the pequin pepper but I added a pablono and lime to the salsa. Thanks for sharing a wonderful recipe.

Great recipe! Love the dry roasting and mix of chiles. My husband is mexican- we've discovered that serrano peppers often give a better flavor than jalapenos alone in general. Also, if you want...

Very spicy -- beware. I used a blender, not a food processor, and it worked fine. The salsa was a little less chunky than traditional salsas, but it worked.

This was amazing. The dry-roasting brought out wonderful flavors. Make sure you have your kitchen exhaust fan on though! Also, my local market didn't have the recipes chiles so I used 2 jalapeno...

OMG! We have hit the jackpot with this recipe! My DH has been trying to recreate the authentic mexican salsa that his step-mother makes for years, with no success. I think we have finally figur...