Created by: MamiJ
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Recipe #546 | Created on October 15, 2011
Categories: Condiments, Sauce, Snacks, Vegetables, Appetizers, Mexican, North American, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Cinco de Mayo, Regional Holiday, Stove Top, Fat Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Glycemic, Vegetarian (more)
Roasted Green Salsa, Jalisco Style
"There are two basic types of salsa, green and red. Green is made with tomatillos, red is made with tomatoes. Every region of Mexico has its own way of making their salsas. This green salsa comes from the western part of Mexico, in the state of Jalisco, where men are tall and fair and women are beautiful. My mother-in-law taught me this recipe when I first got married, and now I make it 4 or 5 times a week. -NOTE- The best tomatillos for this salsa are small, roughly the size of a cherry and are tinged with purple. If those are unavailable, just adjust the roasting time, as larger tomatillos will take longer to cook and caramelize. You can adjust the heat by adding more chilies. Also, the salt amount is important, check seasoning before serving."
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Prep Time: 5m Cook Time: 10m |
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This was great over our chicken enchiladas. I will use this on a lot.... Read more |
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- 1/2 pound tomatillo, peeled and washed
- 1/2 small garlic clove
- 2 or 3 dried chilies, chiles de arbol
- 1/4 cup of water
- 1 1/2 teaspoons salt
What You Will Need
No special items needed.
Step 1
Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and roast, turning frequently with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. Not all will not cook through at the same time, so remove the ones that are ready first and set aside in a bowl.
Step 2
Add the chiles to the griddle, turning over constantly, until they darken, again being careful not to burn them. It will only take a few seconds on each side to release the chilies' oils. If they turn pitch black, they are burnt, you don't want that.
Step 3
Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.
- Serving Size: 1 (74.1 g)
- Calories 111.7
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 873.8 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0.9 g
- Calcium - 12.4 mg
- Iron - 0.5 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.1 mg