Charred Tomatillo Salsa
I recently discovered tomatillos, and I needed to make a salsa with them. They are sour, citrusy, and tangy and are great when roasted or charred and blended to make a delicious, bright salsa. Serve this with nachos or as a topping to your Mexican bowl.
Ingredients:
2 pounds (907g) tomatillos
2 guajillo chili
1 ancho chili
6 garlic cloves
1 red onion
2 tbsp olive oil
2 tsp lemon juice
Salt & pepper to taste
Method:
Start by prepping your veg. Peel the tomatillos from their husks and wash them. Deseed your chilis and chop them into large chunks. Peel the garlic and onion and cut the onion into quarters.
Heat a large stainless steel pan or skillet to high heat. Add all of the veg to the pan and leave undisturbed for 2 minutes while one side chars. Flip them over and char the other side (repeat until all sides are lightly charred).
Place everything in a blender, along with the olive oil, lemon juice, salt and pepper. Pulse until everything is chopped up to your liking of chunkiness.
Taste to see if more salt and pepper are needed.
Serve as you would any salsa- over nachos or as a marinade for chicken. Enjoy!