Three Chile Dry Roasted Tomatillo Salsa

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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1 lb tomatillos, unhusked
2 serrano chile peppers
2 jalapeno peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
1/4 cup chopped cilantro
salt to taste


Place the tomatillos, chiles, garlic cloves, and onion in a dry cast-iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split.

Remove the husks fromt he tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste. Process to desired consistency. Pour the salsa into a saucepan and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Serves 12.