by CottageGourmet
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A&M's Testing Notes:
Expand CollapseCottageGourmet's Notes:
Expand1 pound tomatillos Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
3 chile arbol (dried) Ask a question about this ingredient
3 green onions, including part of stem (about 6" altogether) Ask a question about this ingredient
1 handful cilantro Ask a question about this ingredient
1 teaspoon red wine vinegar Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Remove the papery husks from the tomatillos. Peel the garlic, leaving the cloves whole. Cut the root ends from the scallions.
Ask a question about this stepIn a non-stick skillet without oil roast the tomatillos along with the chiles, garlic and scallions until the tomatillos are slightly blackened and well-cooked.
Ask a question about this stepPut all the vegetables into a blender and add the cilantro, vinegar, oregano and salt. Blend till smooth.
Ask a question about this stepWow, thank you! I'm glad you enjoyed it.
@cakeeatercooks: Thank you! Glad you like it! Your happiness is what's making Maria (pictured) smile. I've used fresh jalapenos too, or left the peppers out entirely if I didn't have any on hand, and used red chili flakes. No matter what -- this salsa's a winner!
Just finished making this and it is amazing! I'm dipping tortilla chips straight into the warm blender and can't stop! Got to get it into the fridge to chill, so there's still some left for our guests tonight! Very easy to make and fairly certain I won't buy a pre-made tomatillo salsa again.
Forgot to mention that I used two small fresh jalepenos instead of the arbol and roasted them along with everything else.
YUM!!! Definitely making this one!
This is the newest most heavenly combination ever. Seriously, words fail me. This is nothing short of amazing. I made it Thursday, every last drop was scooped up, and I believe I'm experiencing withdrawal.