4-5 bell peppers (sub. poblano peppers for more flavor)
1/2 cup white onion
1/2 cup fresh cilantro
1 tbsp lime juice
1/4 tsp sugar (optional)
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (can use whole for more heat)
salt to taste
3 Garlic cloves
Oil
Instructions
Roast the tomatillos, a few cloves of garlic and bell peppers in a shallow roasting pan.
Cover the bottom with water, a splash of oil and salt/pepper. For the next 20 minutes,
roast until soft.
Place the cooked tomatillos and bell peppers, lime juice, onions, cilantro, chili peppers,
sugar (if using) in a blender or food processor and pulse until all ingredients are finely
chopped and mixed. Season to taste with salt. Cool in refrigerator.
Originally Submitted
9/26/2015
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You can add this CSA Tomatillo salsa recipe to your own private DesktopCookbook.