Three Chile Dry Roasted Tomatillo Salsa Recipe

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Ingredients:

Serving

1 lb tomatillos , unhusked
2 serrano chile peppers
2 jalapeno chile peppers
8 pequin chile peppers
4 cloves garlic
1 small whole onion, peeled
1/4 cup chopped cilantro
salt to taste

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	16.67 Kcal (70 kJ)
Calories from fat	3.52 Kcal
		% Daily Value*
Total Fat	0.39g	1%
Sodium	1mg	0%
Potassium	121.33mg	3%
Total Carbs	3.3g	1%
Sugars	1.85g	7%
Dietary Fiber	0.97g	4%
Protein	0.53g	1%
Vitamin C	8.1mg	14%
Iron	0.4mg	2%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	35.25 Kcal (148 kJ)
Calories from fat	7.45 Kcal
		% Daily Value*
Total Fat	0.83g	1%
Sodium	2.12mg	0%
Potassium	256.56mg	3%
Total Carbs	6.98g	1%
Sugars	3.92g	7%
Dietary Fiber	2.06g	4%
Protein	1.11g	1%
Vitamin C	17.2mg	14%
Iron	0.9mg	2%
Calcium	13.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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