Roasted Tomatillo Salsa
Yield
2 cupsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatillos
husked, washed |
*
|
| 8 | cloves |
garlic
peeled |
|
| 2 |
jalapeño pepper
stemmed, seeded if desired |
*
|
|
| 1 | bunch |
cilantro
large |
*
|
| ¾ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatillos
husked, washed |
*
|
| 8 | cloves |
garlic
peeled |
|
| 2 | each |
jalapeño pepper
stemmed, seeded if desired |
*
|
| 1 | bunch |
cilantro
large |
*
|
| 177 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Directions
Preheat the broiler.
Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes.
(The trick to keeping the garlic from burning is to tuck it under the tomatoes.) Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade.
Add the cilantro and water and purée until smooth.
Season with the salt and pepper and serve.
Store in the refrigerator 3 to 5 days or in the freezer for weeks.
