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My review
Roasted Tomatillo and Garlic Salsa
1
SairajB
"Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno."
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Ingredients
40 m servings 13Original recipe yields 20 servings (2 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 95122 Ratings
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Most helpful positive review
2/17/2005
This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoot...
Most helpful critical review
8/20/2013
I made this salsa and it's just ok. I didnt add any water since I like a very thick salsa. I really liked how the roasted garlic flavor came through. I did add some lemon/lime juice to try and b...
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2/17/2005
This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoot...
10/4/2007
This salsa was excellent after I followed suggestions by another reviewer to cook off the raw taste from the salsa. I cooked the salsa for 5 mins on med to med low heat.I also added lime juice a...
5/15/2006
Wonderful! I used two jalapenos, but will do one next time so it will have heat that doesn't get in the way of the flavor. Can't say enough about this one. Only change I made was to do more o...
6/7/2011
For those of you that aren't certain about roasting the tomatillos, the skin should be very dark brown to black.Also, if you halve the tomatillos and put them cut side down on a foil lined cooki...
8/26/2007
Loved this!!! I took another reviewers advice and added some finely diced onion at the end. I used 1 1/2 lbs of tomatillos (grew them in the yard--very easy) two jalepenos and added a little gr...
7/25/2005
I LOVE this stuff. It was surprisingly easy to make, despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly t...
5/22/2008
Excellent! Roasting all the ingredients really makes the difference. I used three different types of mild peppers in addition to what was called for in the recipe, and added some cumin and cin...
9/21/2011
I'm not sure if it's fair of me to rate this because I changed it a little, but I feel I must because I loved what I ended up with so much! Basically I followed the recipe but instead of the 3 ...
8/8/2006
This was a great recipe... VERY spicy! To tone down the recipe I added lemon juice to the final product. Very good. I will make again!