Roasted Chile Pepper and Tomatillo Salsa Recipe
Salsa Recipe - Tomatillo Recipe - Vegan Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Follow What's Cooking America on Facebook

For people who like their salsa very hot, this Roasted Chile Pepper and Tomatillo Salsa is for you! My garden had an over abundance of chile peppers and tomatillos this year. I roasted all of then in my oven to create this fiery hot salsa. So good and so addicting!

Roasted Pepper Salsa

Check out more delicious Appetizer Recipes, and Salsa Recipes for more great cooking ideas.

Roasted Chile Pepper and Tomatillo Salsa Recipe:

Recipe Type: Appetizer, Salsa, Dips & Spreads, Tomatillos, Chile Peppers
Yields: serves many
Prep time: 30 min


6 to 10 chile peppers of your choice (such as poblano, jalapeno, serrano, etc.)*
10 medium tomatillos  
1 bunch green onions
6 cloves garlic, minced
1/2 teaspoon coriander seeds, toasted and crushed**
Juice of 1 to 2 limes (according to your taste)
1/2 bunch cilantro, finely chopped
Coarse salt, to taste
Corn chips

* How hot you make your salsa depends on the kind of chilies and the amount you use.

** To lightly toast coriander seeds, cook them in a small dry skillet over medium heat until the aroma is released. Crush with a mortar and pestle or seal in a plastic bag and crush with a heavy pan.


Toasting Coriander Seeds

Using Mortar & Pestle

Fresh Tomatillos
Remove the husks before using (the husks are inedible), and rinse under running water before using as the tomatillo is covered by a sticky substance.

Preheat the broiler of your oven. Wash and dry the chile peppers. Remove husks from tomatillos; wash and pat dry. Place chili peppers and tomatillos on a baking sheet; broil 3 to 5 minutes each side until blackened. Remove from oven. Set hot tomatillos aside. Place the hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds.

Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Please don't learn this lesson the hard way!

Fresh Chili Peppers
I use whatever variety of chili peppers that I have available.

Roasted Chili Peppers

Steaming Chili Peppers

Seeded and Skinned Peppers

Roughly chop tomatillos, chile peppers and green onions. Place in food processor or blender and add garlic and toasted coriander seeds. Pulse until uniform in texture, but not pureed. Stir in lime juice, cilantro, and salt, to taste.

Serve with corn chips, tortillas, tacos, burritos, tostadas, etc.

Serves Many.



What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy