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|Three Chile Dry Roasted Tomatillo Salsa|
"A splendid vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a extremely good flavor. Great for green chilaquiles."
- 1 pound tomatillos, unhusked
- 2 serrano chile peppers
- 2 jalapeno chile peppers
- 8 pequin chile peppers
- 4 cloves garlic
- 1 small complete onion, peeled
- 1/4 cup chopped cilantro
- salt to taste
|Prep : 10M||Cook : 12M||Ready in : 35M|
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning every so often over medium-excessive heat till the husks of the tomatillos have blackened and their skins flip translucent. The aim is to melt the tomatillos by means of blackening the pores and skin with out letting them split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a meals processor with the cilantro and salt to taste; process to favored consistency. Pour the salsa into a saucepan, and cook dinner over medium warmth for about 5 minutes to mellow the flavors and take away the uncooked taste.
- Reynolds® Aluminum foil may be used to maintain food wet, cook it frivolously, and make smooth-up less complicated.
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