Roasted Tomatillo Salsa
15 minMakes 2 cups
A warm, smoky salsa made by charring tomatillos and fresh chiles under the broiler, then blending to a chunky or smooth consistency.
| prepPreheat broiler | ||||||
| 2 Fresno chiles | Discard pepper tops, split lengthwise | Spray pan with oil, add vegetables, salt | Broil 5 min, toss & flip, broil 5–7 min | Rest on hot pan 10 min, release juices | Blend low 3–4 min for chunky, or high for smooth | Taste, adjust salt if needed |
| 2 jalapeño peppers | ||||||
| 1 serrano pepper | ||||||
| 1/2 red onion | Cut onion into thick slices, peel garlic | |||||
| 3 garlic cloves | ||||||
| 600 g small tomatillos, washed and husked | ||||||
| Chosen Foods Avocado Oil Spray | ||||||
| 1 tsp salt | ||||||
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