This is a variation of a recipe a friend gave me last summer; with the original all you have to do is throw all the ingredients into a blender and then serve, ending up a with an extremely fresh and zingy green salsa (add chilis depending on taste!). This roasted winter version turned out sweeter and thicker. Very different but just as good! Can be served with everything; as a snack with corn chips, on any mexican food (obviously), with eggs in the morning, in sandwiches, soups, what have you...
- 11 medium tomatillos
- 1 serano chili
- 1 jalapeno
- 1 pasillo chili (dried works as well)
- 1 clove garlic
- juice of 1 lime
- 1 bunch coriander/cilantro
- a little olive oil and salt
(Makes around 1 and 1/2 medium jam jars)
- Preheat oven to 220 degrees celsius. Peel the husks (if still attached) off the tomatillos and quarter them. Together with the chilis throw them on a roasting pan with a little olive oil and salt.
- Roast for around 25 mins or until tomatillos are soft and beginning to brown. Mine were in between a solid state and an almost carmelized one.
- Deseed the chilis to taste, I removed about two thirds from each chili.
- Place tomatillos, chilis, garlic, lime and coriander in blender and blend to desired consistency.
- Serve still warm or cool, store in fridge, not sure how long it keeps as we usually finish it within three days...