Chef Tom Fraker
Tomatillo and Roasted Pepper Salsa
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Category
Sauces & Seasonings
Servings
Makes about 2 cups
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
A really good sauce with a little tang from the tomatillos.
Ingredients
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1 pound Tomatillo
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3 whole Jalapeno Peppers (green) sliced in half and seeded
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3 whole Red Fresno Peppers sliced in half and seeded
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1 whole Maui Onions quartered
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1 whole Organic Tomatoes quartered
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2 teaspoons Roasted Garlic
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1 whole Meyer Lemon juiced
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2 whole Key Limes juiced
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1/3 cup Cilantro (fresh)
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to taste, Ground Cayenne, optional
Directions
Peel the husks off of the tomatillos and rinse under cold water. Boil the tomatillos in salted water until soft and tender. While the tomatillos are cooking, preheat over to 400°F.
Place the peppers and onions on a sheet pan, drizzle with olive oil, season with salt and pepper and roast in the oven until slightly charred. This will take about 10-15 minutes.
When the tomatillos are done, strain them and put them into a blender. Add the peppers, onions, tomato, garlic, lemon, lime and cilantro. Blend to desired consistency.
Adjust seasoning and add cayenne if you want to heat it up more.
Recipe Note
Chef's Tip-Handling Fresh Peppers and Chile Burn Relief
https://www.melissas.com/blogs/tips/chile-peppers-handling-fresh
Filed in:
Cilantro,
Cinco de Mayo,
Dia de Los Muertos,
Ground Cayenne,
Jalapeno Chiles,
Key Limes,
Maui Onions,
Mexican Fare,
Meyer Lemon,
Organic Tomato,
Party Salsa,
Red Fresno Chiles,
Roasted GArlic,
Tomatillo,
Tomatillo and Roasted Pepper Salsa
