Print
Email
 |
 |
 |
 |
| prev | 1 of 4 | next |  Add a photo | |
I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.
Ingredients
- 12 large tomatillos- removed from husks
- 3 small whole jalapenos
- 2 cloves garlic
- 1 lime
- 1/2 chopped cilantro
- 1/2 t salt
- 2 t agave syrup (substitute honey)
- 1 t red wine vinegar
Directions
- Heat gas grill to 400F
- Roast tomatillos, peppers, garlic ( I roast a whole head, refrigerating what I don't use immediately) and the lime (yes...the lime) until the tomatillos and peppers are charred on all sides and soft.
- Place tomatillos and peppers in a bowl and cover with a towel to sweat/rest for 5-10 minutes.
- Without peeling, place tomatillos, peppers, cilantro and 2 cloves of the garlic into food processor or blender. Pulse 4 times to roughly chop.
- Squeeze in juice of the roasted lime, vinegar and agave syrup.
- Pulse 2-3 times to mix well.
- Taste and season with salt and any additional agave or vinegar as you prefer.
- Store in refrigerator up to 2 weeks.
- If Canning, process 10 minutes or as your elevation requires.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 2 servings | |
| Calories 84 | |
| Calories from Fat 19 | 23% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 631mg | 18% |
| Total Carbs 16.91g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.19g | 6% |
| Protein 2.59g | 4% |
Advertisement
Advertisement
Reviews
January 26, 2012
Hey, Cindy - I got a pile of Rick Bayless' Frontera Thick + Cruncy Tortilla chips. Your Roasted Tomatillo Salsa put this way over the wall! What a perfect 'football afternoon' nosh. Beautiful recipe - easy, marvelous flavor profile and reall pretty, too. Thanks!I've cooked/tasted this recipe!
January 26, 2012
Holy moly, does this ever look good Cindy!!1 reply
Unfortunately, fresh tomatillos are not to be found in my neck of the woods...could I substitute with canned?
April 16, 2020
This is a great recipe - my family has made this a bunch of times now. the only edits we make are to add a roasted poblano pepper, lighten the sugar a bit and i also add one roasted red tomato (basically because i had an extra in the house and thought i'd add it in so now it's habit). It is always great and so easy! thank you!I've cooked/tasted this recipe!This is a variation
Comments
January 24, 2012This salsa can be stored in fridge for @2 weeks or frozen for 4 months.
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
