Roasted Tomatillo Salsa
September 14th 2014
Roasted Tomatillo Salsa
Ingredients:
12 tomatillos
10 cloves of garlic
4 Jalepeno peppers (keep the seeds and ribs in two of them)
2 Poblano Peppers (keep the seeds and ribs in one of them)
1 Cubanelle Pepper
1 Sweet red pepper
3 beefsteak tomatoes
2 large sweet onion
Canola oil
Salt and Pepper
1 TBSP smoked paprika
2 limes
Directions:
1. Smash the garlic cloves and quarter the onions.
2. Cut all the peppers in half and keep the seeds in the ones you want. The more seeds and ribs you leave in the hotter your salsa will be
3. Use about 1/4 cup of canola oil. Drizzle over vegetables and sprinkle with salt, pepper, and smoked paprika. Toss around on a cookie sheet and prepare to roast.
4. Put vegetables in a 375 degree oven for about 1 hour. You want to turn the vegetables over and toss around half way through.
5. Let vegetables cool when they come out of the oven. Take the skins off the tomatillos and tomatoes. You want to pull the skins off the peppers that you see and you can get. Don't worry about getting all the skin off the peppers.
6. In batches, chop in a blender to your desired consistency. You can add some of the juice from the cookie sheet for liquid in the blender. I also squeezed some lime in blender to help get things going.
Taste and add more salt and pepper if needed. I didn't add anything extra to mine - it was nice and spicy! O and even thought this is a tomatillo salsa, it is not very green unless you add some cilantro. This will be more orange in color.
Enjoy with some tostitos during the game tonight!
Go Bears!
~Julianne
Roasted Tomatillo Salsa
Ingredients:
12 tomatillos
10 cloves of garlic
4 Jalepeno peppers (keep the seeds and ribs in two of them)
2 Poblano Peppers (keep the seeds and ribs in one of them)
1 Cubanelle Pepper
1 Sweet red pepper
3 beefsteak tomatoes
2 large sweet onion
Canola oil
Salt and Pepper
1 TBSP smoked paprika
2 limes
Directions:
1. Smash the garlic cloves and quarter the onions.
2. Cut all the peppers in half and keep the seeds in the ones you want. The more seeds and ribs you leave in the hotter your salsa will be
3. Use about 1/4 cup of canola oil. Drizzle over vegetables and sprinkle with salt, pepper, and smoked paprika. Toss around on a cookie sheet and prepare to roast.
4. Put vegetables in a 375 degree oven for about 1 hour. You want to turn the vegetables over and toss around half way through.
5. Let vegetables cool when they come out of the oven. Take the skins off the tomatillos and tomatoes. You want to pull the skins off the peppers that you see and you can get. Don't worry about getting all the skin off the peppers.
6. In batches, chop in a blender to your desired consistency. You can add some of the juice from the cookie sheet for liquid in the blender. I also squeezed some lime in blender to help get things going.
Taste and add more salt and pepper if needed. I didn't add anything extra to mine - it was nice and spicy! O and even thought this is a tomatillo salsa, it is not very green unless you add some cilantro. This will be more orange in color.
Enjoy with some tostitos during the game tonight!
Go Bears!
~Julianne
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