Foods | Cooking
Hints & Tips
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!
Check out more delicious
Appetizer Recipes, and
Salsa Recipes for more great cooking ideas.
Roasted Chile Pepper and Tomatillo Salsa Recipe:
Dips & Spreads,
Yields: serves many
Prep time: 30 min
6 to 10
chile peppers of your choice (such as poblano, jalapeno, serrano, etc.)*
1 bunch green onions
1/2 teaspoon coriander seeds, toasted and crushed**
Juice of 1 to 2 limes (according to your taste)
cilantro, finely chopped
Coarse salt, to taste
* How hot you make your salsa depends on the kind of chilies and the
amount you use.
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
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.