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For people who like their salsa very hot, this 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
Recipe Type:
Appetizer,
Salsa,
Dips & Spreads,
Tomatillos,
Chile
Peppers
Yields: serves
many
Prep time: 30 min
Ingredients:
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 saltto 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.
Preparation:
|
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.
|
