"Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno." — SairajB
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fresh tomatillos, husks removed
garlic cloves, separated and peeled
fresh jalapeno peppers
water, or as needed
salt and pepper to taste
This is an authentic recipe...We have made it almost all of our lives like this. But have always left out the black pepper and when I can it in mason jars I leave out the cilantro...Tastes smoother. Very Very Good!
wasn't as good as I'd hoped
This salsa was excellent after I followed suggestions by another reviewer to cook off the raw taste from the salsa.
I cooked the salsa for 5 mins on med to med low heat.I also added lime juice and some ground cumin to add a little more smoke to the flavor. I will make again for sure.
Wonderful! I used two jalapenos, but will do one next time so it will have heat that doesn't get in the way of the flavor. Can't say enough about this one. Only change I made was to do more of a roast (400 degrees for until "roasted" looking, then broil to brown well). Perfect. Two of us killed this in about 2 days.
I LOVE this stuff. It was surprisingly easy to make, despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly taste "smoky" - maybe I should leave a little more of the charred skin on next time (I wish there was a bit more technical advice in the recipe, because the tomatillos charred up and became very soft, so it was hard to "scrape" them). It also has some nice spice to it - if you like salsa's very spicy, I would even dare say you could add another jalapeno or two. This recipe does not make a lot, so if you are preparing it for a party, I would double the recipe (let's put it this way - I could wolf down the whole thing in one sitting if I allowed myself to!!!).
Loved this!!! I took another reviewers advice and added some finely diced onion at the end. I used 1 1/2 lbs of tomatillos (grew them in the yard--very easy) two jalepenos and added a little ground chipotle (1/4 tsp). It turned out wonderful. I highly recommend it.
For those of you that aren't certain about roasting the tomatillos, the skin should be very dark brown to black.Also, if you halve the tomatillos and put them cut side down on a foil lined cookie sheet, you don't have to turn them.
This is the method I use to roast my tomatillos and peppers for Chili Verde and it worked very well for this recipe.
Excellent! Roasting all the ingredients really makes the difference. I used three different types of mild peppers in addition to what was called for in the recipe, and added some cumin and cinnamon. Really worth the time and it keeps really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Tomatillo and Garlic Salsa
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 13
** Calories from Fat: 2
A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.
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