Recipe by HMAUSER
"A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles."
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serrano chile peppers
jalapeno chile peppers
pequin chile peppers
whole onion, peeled
salt to taste
Wowza! This salsa really packs a punch thanks to roasting the ingredients before hand. I could not find pequin chiles, so after reading up about them and their heat level, I decided to just double the serranos and jalapenos. Also, I'm a cilantro fanatic, so I used an entire bunch, and I didn't add the salt. The end result? A delicious, flavorful salsa that is quite spicy, but oh so addictive! Thanks HMAUSER!
I would have liked this better if I had omitted a jalapeno- it was too spicy for me to really get the tomatillo taste I wanted
A perfect salsa recipe! I love making fresh salsa and have tried many varieties. This salsa has such a nice well rounded flavor. Cooking the salsa for 5 minutes really does take the edge off the raw tomatillo taste. We love hot salsa, yet didn't think this was to hot. I even added several extra Pequin peppers. No need to search any further!!! Stop right here and make this salsa!!!
Love, Love , Love this salsa recipe and I live in Texas, home of Tex-Mex. I use it when I make my enchiladas suisas and serve it with grilled lime chicken as well. I roast the vegetables in the oven so that I don't have to watch them too closely.
I thought I had messed this up, cause I read the ingredient list first, prepared everything including unhusking the tomatillos, as that is what the ingredient list says. Then when I got ready to cook, I saw that the directions say to remove the husks AFTER dry roasting. That said I went ahead anyway and followed the rest of the directions. The result was amazing. Im sure it is easier to remove the husks first, so I would definately do that next time anyway. This salsa verde was pretty much perfect! It will be my go to recipe from now on. I couldn't fint pequin peppers, so like many other reviewers I added double the amount of jalapeno and serrano peppers. The result wasn't hot enough for our tastes, so I will adjust for that next time. One cooking note: The garlic and serranos will blacken much faster than the tomatillos and jalapenos. Next time I will add them in stages, as garlic does tend to become bitter if overcooked, and it would have been charcoal if I had left it in for as long as the rest. I had to fish around and remove half way through. I removed the tomatillos when the skins were blackened, just as they were splitting. Great recipe, wonderful authentic flavor. I have a very happy and impressed husband! Thanks!
Everyone loved this. I loved the roasting of the pepers and tomatillos. I did not have the pequin pepper but I added a pablono and lime to the salsa. Thanks for sharing a wonderful recipe.
Very spicy -- beware. I used a blender, not a food processor, and it worked fine. The salsa was a little less chunky than traditional salsas, but it worked.
This was amazing. The dry-roasting brought out wonderful flavors. Make sure you have your kitchen exhaust fan on though! Also, my local market didn't have the recipes chiles so I used 2 jalapeno, 2 serrano, 1 poblano and 1 anaheim so I am certain my end result was far less spicier than the posted version. Can't wait to make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Three Chile Dry Roasted Tomatillo Salsa
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 4
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