Author Notes: My son’s babysitter hailed from Guatemala and opened my eyes to Central American cooking. This salsa is fairly straightforward and can be used to cook with chicken or fish, or served as a dip with chips. – CottageGourmet —CottageGourmet
Food52 Review: Pan-roasting the tomatillos, scallions, garlic and chiles allows a great, complex charred flavor to develop. If your tomatillos are large, you may need to leave them in the pan a little longer than the other ingredients. – Stephanie —The Editors
Makes: about 2 1/2 cups
Ingredients
-
1
pound tomatillos
-
2
garlic cloves
-
3
chile arbol (dried)
-
3
green onions, including part of stem (about 6″ altogether)
-
1
handful cilantro
-
1
teaspoon red wine vinegar
-
1/2
teaspoon dried oregano
-
1/2
teaspoon salt
Directions
- Remove the papery husks from the tomatillos. Peel the garlic, leaving the cloves whole. Cut the root ends from the scallions.
- In a non-stick skillet without oil roast the tomatillos along with the chiles, garlic and scallions until the tomatillos are slightly blackened and well-cooked.
- Put all the vegetables into a blender and add the cilantro, vinegar, oregano and salt. Blend till smooth.
/ddaefa99-fcc3-47ec-b238-2b7cb30cd918--PICT0124.JPG "Roasted Tomatillo Salsa 2")
