Roasted Green Chiles and Tomatillo Salsa

November 17, 2014

Roasted Green Chiles and Tomatillo Salsa

Philippe, Tucson CSA

This recipe is based on the traditional green salsa recipe, but green chiles are used instead of a jalapenos or yellow hot peppers.

1 CSA basket tomatillos
1 CSA bag roasted chiles
2 cloves garlic, finely minced
1 medium onion, finely chopped
Juice of 1 lime or half a lemon
1/4 cup cilantro
Salt to taste

Peel roasted chiles and remove seeds. Taste the chiles for heat. Depending on how spicy they are, you may want to use fewer of them.
Remove husks from tomatillos and grill the tomatillos on barbeque or under oven grill until slightly charred.
Place chiles and tomatillos in a food processor and blend on pulse until slighty chunky (not puréed). Pour mixture in bowl.
Add remaining ingredients and stir.
Serve with tortilla chips, or use as a topping for tamales, enchiladas, burritos, or grilled meats, fish or vegetables.

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