0 0
Red Roasted Tomatillo Salsa With Chiles

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 (1/4-1/2 ounce) dried chili, chipotles (moritas)
4 dried chiles guajillos
3 large garlic cloves, unpeeled
5 - 6 medium tomatillos, husked and rinsed (1/2 pound)
1/2 teaspoon salt

Nutritional information

93.1
Calories
18 g
Calories From Fat
2.1 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
943.3 mg
Sodium
18.7 g
Carbs
6 g
Dietary Fiber
10.1 g
Sugars
3 g
Protein
198g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Red Roasted Tomatillo Salsa With Chiles

Features:
    Cuisine:

    This will keep a week in the fridge, but is best when made fresh.
    Recipe adapted from one by Rick Bayless.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Red Roasted Tomatillo Salsa With Chiles, This will keep a week in the fridge, but is best when made fresh Recipe adapted from one by Rick Bayless , This will keep a week in the fridge, but is best when made fresh Recipe adapted from one by Rick Bayless


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Set an Ungreased Griddle or Heavy Skillet Over Medium Heat. If Using Dried Chiles, Break Off Their Stems. Toast the Chiles a Few at a Time. Set Them on the Hot Surface, Press Flat For a Few Seconds With a Metal Spatula. They'll Crackle a Little and Become Freagrant), Then Flip and Press Down to Toast the Other Side. Transfer the Toasted Chiles to a Bowl, Cover With Hot Water, and Set Aside For 30 Minutes, Stirring Regularly to Ensure Even Soaking. Drain the Chiles, Discarding the Liquid.

    2
    Done

    on a Heavy, Dry Skillet or Griddle Over Medium Heat, Roast the Unpeeled Garlic, Turning Occasionally, Until Blackened in Spots and Soft, About 15 Minutes. Cool, Slip Off the Papery Skins, and Chop Roughly.

    3
    Done

    Preheat the Broiler. Place the Tomatillos on a Baking Sheet, and Place About 4 Inches from Heat. When the Tomatillos Have Blistered, Blackened, and Softened on One Side, Turn Them Over, and Roast on the Other Side. Cool Completely on the Baking Sheet.

    4
    Done

    Scrape the Tomatillos and Their Juices Into a Food Processor or Blender, and Add the Rehydrated Chiles and Garlic, and Puree to the Desired Consistency. Transfer Salsa to a Serving Bowl, and Add Enough Water to Give the Salsa an Easily Spoonable Consistency, About 3 to 4 Tablespoons. Season With Salt, and Add 1/4 Teaspoon Sugar (optional) If You Want to Soften Any Tartness.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Fat Free Fresh Tropical Fruit Salad
    previous
    Fat Free Fresh Tropical Fruit Salad
    Hidden Eggs
    next
    Hidden Eggs
    Fat Free Fresh Tropical Fruit Salad
    previous
    Fat Free Fresh Tropical Fruit Salad
    Hidden Eggs
    next
    Hidden Eggs

    Add Your Comment

    four × 1 =