How to Make Three Chile Dry Roasted Tomatillo Salsa - A Step-by-Step Guide

Three Chile Dry Roasted Tomatillo Salsa is a delicious and versatile salsa that can be used as a dip, topping, or marinade for your favorite dishes. This salsa is made with tomatillos, three different types of chile peppers, and a few other simple ingredients. The combination of roasted tomatillos and chile peppers creates a rich, smoky flavor that is perfect for adding a spicy kick to any dish.

The tomatillo is a staple ingredient in Mexican cuisine and is often used to make salsa ve...

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Ingredients

  • 1 pound tomatillos, unhusked
  • 2 serrano chile peppers
  • 2 jalapeno chile peppers
  • 8 pequin chile peppers
  • 4 cloves garlic
  • 1 small whole onion, peeled
  • ¼ cup chopped cilantro
  • salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 servings

  • Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
  • Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
  • Nutrition

    18 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Sodium: 50mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 1g
    • Vitamin C: 9mg
    • Calcium: 7mg
    • Iron: 0mg
    • Potassium: 132mg