Char roasted tomatillos are the soul of the sauce in this family favorite. The heartiness of the tomato with the zing of citrus, the coolness of the tomatillo balancing out the heat from the hot pepper makes this dish awe-inspiring.
Cast-Iron Roasted Tomatillo Salsa
- Servings: 1 cup
- Yield: Serves 4
- Prep Time: 10 min
- Cooking Time: 30 min
- 8 medium tomatillos, husked and washed
- 2 roma tomatoes
- 2 medium jalapeno
- 2 large garlic cloves, unpeeled
- ¾ white onion, diced small
- 1 teaspoon sea salt, or to taste
- ¼ bunch fresh cilantro, roughly chopped
- Splash of lime as desired.
- Lay a sheet of aluminum foil in a large cast iron pan.
- Set over high heat and turn on the fan.
- Wash and dry the tomatillos, tomatoes, and chiles. Keep whole
- Roast the vegetables and garlic cloves, until blackened on all sides, turning several times.
- Remove from the pan by lifting foil and set on plate. Stem chili’s and peel garlic before placing in food processor.
- Place the vegetables and their juices, lime, onion, salt and cilantro in a blender or food processor
- Pulse to make a smooth sauce with some texture. Texture is important.
- Taste test for seasoning, and add more salt, if needed. This salsa requires lots of seasoning.
- Serve with char roasted tortillas or your favorite tortilla chip
Mama G's How-To: 1. Cast-iron pans are perfect for authentic Mexican dishes. They can go right from stove-top or oven to the table and served family style.
2. When you char garlic, always leave the skin on. Garlic needs to be the first things removed from pan. It will burn.
3. Peel once removed from pan.
4. Char roast vegetables whole to maintain the integrity. Remove stems once roasting is done.
5. I highly recommend cast-iron. It is virtually non-stick and it maintains heat as well as distributes heat beautifully.
6. Preheat cast-iron pans at least 15 minutes.
I love Authentic Mexican food. It is deep rooted in my soul. The flavors and the aromas are unbeatable.
"Happy Food To Eat"