Fire roasted tomatillo salsa recipe

The Cen-Tex Smoker

I posted a half-assed version of this on another thread last week but I wanted to be able to find it by itself so I'm doing it here.

What you need:

1 lb tomatillos
1oz dried red peppers
4 clove garlic
lime
salt

step 1: stem the peppers and toast them on stove top over med high until very fragrant and starting to blister






Step 2: once peppers are starting to darken transfer to a pot of boiling water. Remove from heat and cover for 30 min. 



Step 3: husk and wash tomatillos. Add to egg at around 500 dome or place under broiler if you are doing inside and cook until very blistered and soft. Make sure to keep all the juices in whatever you use to hold the tomatillos. It goes right in the blender. 



Step 4: As as you roast the tomatillos,
throw 4 garlic cloves with paper still on in a Med-high pan on the stove until softened. They will darken and get char spots on them. Takes like 10 min. Make sure they are soft before moving on to final step. 





Last step: remove paper from garlic, put tomatillos and their liquid, the garlic, and the peppers (not the water they are in, just the peppers) in to your blender. add juice from 1/2 a lime and a tsp of salt and blend until smooth.  I blend on 5 for 30 seconds in my blendtec. Whatever it takes to get it very smooth is what you want. 



And enjoy



Tips and tricks: wash your hands often when handling these peppers and take serious care when you pee (don't ask). Also have your vent on when you toast the peppers or do it outside in your egg. The fumes will light you up if you breathe them in or they get in your eyes. 

SGH

Awesome brother. 

SciAggie

It's a chili kind of day - that looks delicious. 

YukonRon

Very nice, wonder how that would be on burnt ends?

bgebrent

Looks great!  That could be purposed on a bunch of different things. Thanks!

The Cen-Tex Smoker

YukonRon said:

Very nice, wonder how that would be on burnt ends?

It's good on everything but it's hot. If it has too much heat just add another tomatillo or use .75 or even .5 oz of peppers. Most of the flavor comes from the tomatillo, lime, salt, and garlic. The peppers are mostly heat in this one. 

Mattman3969

That looks right up my alley, thank you for posting it!   Glad to see you back and posting again! 

The Cen-Tex Smoker

Mattman3969 said:

That looks right up my alley, thank you for posting it!   Glad to see you back and posting again! 

Hope you enjoy it. I'm glad to have some time to cook and post a little. I've completely trashed and cleaned up my kitchen 3 times already today. Janell is at the store now getting ingredients for an Indian feast tonight. Guess that will make it 4. 

The Cen-Tex Smoker

I'll give anyone who drinks this water $1 (and that's $1 American for you Cannucks)