- Rating:
- Servings:
- 2 Cups
- Difficulty:
- Total Time:
- Recipe By:
- Heidi Allison
Ingredients
- 1 pound Tomatillo about 10-12 medium-sized
- 1/2 Green bell pepper seeded
- 1 Serrano Chiles
- 1 Anaheim Chile
- 1 Dried De Arbol Chiles 4 depending on heat desired
- 1/2 Yellow Onion sliced into rings
- 1 Pickled Jalapenos stem removed and sliced
- 1/4 teaspoon Coriander powder
- 1/2 bunch cilantro - chopped
- 1 teaspoon Kosher Salt
- 1 tablespoon Distilled White Vinegar
- Black Pepper To Your Taste
- 2 cups Water
Directions
Heat broiler until hot. Soak the tomatillos in warm water for several minutes to loosen the skins, and then remove skins. Place tomatillos, bell pepper, serrano and Anaheim chile on a jelly roll pan lined with tin foil and broil until blackened on one side, then turn vegetables over with tongs and blacken the other side. Remove Anaheim chile and bell pepper, then wrap with a damp kitchen towel. Allow chile and bell pepper to steam for 15 minutes to loosen the skins, and then peel skins off with your fingers. Remove seeds and stems from chiles and chop into medium-size pieces, then set aside.
Heat a dry cast-iron skillet on medium heat until hot and toast the de arbol chiles until they just begin to blacken. Remove chiles from skillet and take off stems and break into small pieces.
In the same skillet, on medium-high heat, dry roast the onion rings until they turn dark brown and are slightly charred. Place all the ingredients in a blender, including the juices that have collected in the jelly roll pan, and blend on high speed until puréed (about 45 seconds). Chill for several hours until cold and serve.
Notes:
This complex salsa has a slightly tangy taste, which makes its flavor intriguing. Great with fish, shrimp, chicken and eggs dishes, and doubles as a terrific fat-free salad dressing!
