September 24, 2014

tomatillo salsa with roasted green chilies

This salsa was a welcomed change from the usual red tomato salsa that we eat with tacos and quesadillas.  It is less sweet and has a different set of flavors, making it perfect to serve with asian tacos.

Servings 4-6
Total Time 1 hour 40 minutes

  • 6 anaheim green chiles
  • 10 tomatillos, finely diced (about 3 cups)
  • 1 tablespoon minced garlic
  • 1 medium red onion, diced (about 2/3 cup)
  • 1/3-1/2 teaspoon course salt 
  • freshly ground black pepper
  • hot sauce (I used about 1/2 teaspoon)
  • 2 limes, juiced (about 2 tablespoons of juice)
  • 1 cup finely chopped fresh cilantro (or less)


Place the green chilies on a foil lined pan.  Broil them, as close to the burner as you can, for 7-10 minutes per side, until well charred.

Cover the pan with foil to seal in the chilies and allow them to steam for 20 minutes.

Peel off the skin from each chili, cut off the top, halve, and scrape out the seeds with a spoon.  

Dice the chilies and add them to a medium bowl.

Add the the tomatillos, garlic, red onion, salt and pepper.  Let sit at room temperature for an hour, this will allow the flavors to blend.

Stir in hot sauce,cilantro, and lime juice. 

shown served with asian tacos

Note: This will stay good in the refrigerator for 4-5 days.

No comments:

Post a Comment