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Roasted Tomatillo and Green Tomato Salsa
Source: Paul Matthews (Entered by Janice Matthews)
Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!
Serves: 2 cups of sauce or more (depending on size of the veggies)
Step by Step Instructions
- * Roasting peppers will reduce their heat somewhat, but remove seeds if you want to further reduce salsa's spiciness. Use more peppers or a mix of kinds for hotter salsa. Try poblanos, anchos, chipotles, jalapenos, etc. In a pinch, dried hot peppers (added to the blender in step 4) also can be used, but the smoky flavor will be reduced.
- To keep from getting the peppery oils on yourself, invert a plastic bag around your hand for protection while cutting the peppers. Turn the plastic bag right-side out, encasing the peppers, and add the olive oil, tomatillos, onion, garlic, and green tomatoes. Close bag, and shake well until all are covered with oil.
- Pour the veggies out onto a baking sheet, and roast in a 400 to 425 degree oven until they are "wilted" with dark brown flecks. (Alternatively, place them in a grill basket and grill them, keeping the kitchen cool!)
- Puree the veggies in a blender or food processor with the cilantro and lime juice, vinegar or cider. Taste, and add salt as desired.
- The salsa can be served immediately, but if you want to store it, it will have better keeping quality if simmered (in a stainless steel, not aluminum!) pan for about 20 minutes. Then it can be cooled and refrigerated.
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