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Categories:
tomatillos chilies chilies chilies onions garlic extra-virgin olive oil salt cilantro lime juice water ground cumin salt lime juice cumin water tortilla chips
Viewed: 88 - Published at: 8 years agoIngredients
- 2 pounds tomatillos
- 4 jalapeno chilies
- 2 poblano chilies
- 4 Anaheim chilies
- 2 onions medium
- 6 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt for roasted vegetables
- 1 cup cilantro leaves and tender stems; 1 cup is 1/2 cup chopped
- 2 tablespoons fresh lime juice for blending
- 1/4 cup water for blending
- 1/2 teaspoon ground cumin for blending
- salt optional, for serving
- lime juice optional, for serving
- cumin optional, for serving
- water optional, for serving
- tortilla chips or raw vegetables, plus additional foods for serving as you like
Method
- Preheat oven to 425°F.
- Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeno, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
- Spread tomatillos on 1 sheet pan and jalapenos, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
- Roast vegetables on racks in upper third and lower third of preheated oven for 15 minutes. Turn once or twice with a spatula, and roast until vegetables have collapsed and are starting to brown around edges, 10-20 minutes more.
- Check to see if vegetables are done. Remove from oven or add time as needed. Let cool.
- Roughly chop cilantro. Juice lime. Scrape vegetables and juices into blender. Add cilantro, lime juice, water, and cumin and pulse to create a slightly chunky puree.
- Taste and add more salt, lime juice, or cumin if you like. If salsa seems thick, add a bit more water.
- Serve salsa in a bowl with tortilla chips or raw vegetables; on quesadillas, tacos, or enchiladas; with grilled shrimp; on cream cheese served with crackers...everything! To store salsa for later, divide into 4 zip-top freezer bags, squeeze out any air, and seal; freeze up to 4 months.
