We had a ton of tomatillos left over from the summer harvest that were about to go bad and we were both in the mood for a somewhat healthy snack. Chips and salsa time! Keri and I first started making this salsa not long after we left California and missed our regular trips to Jose’s for their kickass salsa verde. Our recipe is not quite the same but still damn tasty! Recipe is below:
Recipe: Roasted Jalepeno Tomatillo Salsa
Ingredients
- 3 cups tomatillo, roasted
- 2 jalepeno peppers, roasted
- 6 ripe tomatoes
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 bunch cilantro, chopped
- 1 teaspoon ground pepper
- 1 tablespoon salt
- 2 teaspoons chili powder
- 1 tablespoon paprika
Instructions
- Wash all vegetables well. In an oven safe pan, roast the peppers and tomatillos at 350 degrees for 30 minutes. When done add these and all tomatoes to blender or food processor and blend well.
- In a bowl add the blend and all the other ingredients. Mix well. Serve with corn tortilla chips.
Cooking time (duration): 45
Diet type: Vegetarian
Meal type: snack
Culinary tradition: Mexican
