RCI-SC.005.0048.001
Fire-Roasted Tomatillo Salsa
Recipe originally submitted to GBSFood by BabyArm, Submitted here by Lovelee. All typos and references to nonexistent pictures have been lovingly preserved.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- Serrano peppers (depending on spiciness)1 or 2 unit
- 1 unit
- 1/2 unit
- 2 cloves
- of FRESH cilantro1 cup
- 1 unit
- 2 tablespoons
- Food processor or blender1 unit
Method
1
Remove husks from tomatillos and rinse them thoroughly under cold water. Pat dry with paper towels.
5 minutes
2
Heat a cast-iron skillet or grill pan over high heat until smoking. Lightly coat tomatillos and Serrano peppers with olive oil.
2 minutes
3
Place tomatillos and Serrano peppers directly on the hot skillet. Char them for 3–4 minutes per side until blackened and blistered, turning occasionally with tongs.
7 minutes
4
Transfer charred tomatillos and peppers to a cutting board. Once cool enough to handle, remove the charred skin from the peppers; leave some char on tomatillos for depth of flavor.
3 minutes
5
Roughly chop the red onion and mince the garlic cloves.
2 minutes
6
Add charred tomatillos, peppers, red onion, garlic, cilantro, and honey to a food processor or blender.
1 minutes
7
Pulse until the salsa reaches desired consistency—slightly chunky for traditional texture, or smooth if preferred.
2 minutes
8
Squeeze fresh lime juice into the salsa and stir to combine. Taste and adjust seasoning with additional lime juice, salt, or honey as needed.
2 minutes
9
Transfer to a serving bowl and let rest for 5 minutes before serving to allow flavors to meld.