I’m not going to lie to you; the picture of the tomatillos is not mine, it is fromhttp://commons.wikimedia.org. I almost didn’t write this post for a lack of a picture of the salsa, but I didn’t want to ruin your Cinco de Mayo because I didn’t have a picture of this delicious roasted tomatillo salsa. I have tried to take pictures of it, but it is eaten to fast and the pictures always blur. This salsa is a recipe I learned at the elbow of a wonderful friend when we lived in San Diego. Since living in Maine we have been growing our own tomatillos and have been making great batches of the salsa, always with the memories of being almost smoked out of our very small enclosed kitchen in San Diego when our friend roasted the chili peppers. Oh, the sweet memories. This is a perfect appetizer for any Mexican meal, or anytime you want to impress someone with your amazing salsa making abilities.
Roasted Tomatillo Salsa
- 12-15 tomatillos, husks removed
- 5-15 chilis del arbol
- 2 small cloves garlic, peeled
- 1/4 tsp. salt
- 1/2 tsp sugar
- Line a heavy skillet with aluminum foil. (I use my cast iron skillet)
- Place tomatillos in the skillet and roast over medium high heat, turning occasionally, until tomatillos are cooked through and turning black in spots. About 20-30 minutes. (If you under-cook them I hear they taste like caterpillars)
- While cooking tomatillos heat a small amount of oil in a small skillet. Add the chilies and cook until they are browned on all sides. Remove from heat and set aside.
- When tomatillos are cooked through place all ingredients (adding only a few chilies to start) in a food processor and blend until everything is mixed and very finely chopped.
- Taste and add more chilies and salt to suit your palate.
- Serve warm or after it has cooled depending on you level of patience.
Note: Salsa looses some of it’s spiciness when it cools.