Three Chile Dry Roasted Tomatillo Salsa

A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.

Step: 1

Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.

Step: 2

Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Per Serving: 18 calories; protein 0.6g; carbohydrates 3.5g; fat 0.4g; sodium 49.9mg.

Great taste and easy , these appetizers work for any meeting or occasion . When throwing a get-together , big or small , you should don’t forget the appetizers . We’ve collect with others of our best appetizer recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re must to find the perfect snacks for any occasion .

For your holiday party, be sure to try the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .