Wednesday, July 4, 2012

Fire Roasted Salsa Verde

 what you need:
  • 1 3/4 pounds tomatillos, husks removed, washed
  • 4 jalapeno peppers (or serrrano or a mix of both)
  • 1/2 medium onion, chopped
  • 4 cloves of garlic
  • 2 medium shallots
  • 2 green onions, chopped, tops included
  • 1/4 cup Kombucha (optional)
  • 1 large or 2 small limes 
  • 1 teaspoon salt
what you do:
Line baking/cookie sheet with aluminum foil and place tomatillos, unpeeled garlic, and peppers on foil. 

Place in oven roughly 6 to 8 inches under broiler set to high. Check vegetables every 4 to 5 minutes and turn over when skin starts to turn brown/black. The garlic will most likely be done the quickest and should be removed first, followed by the peppers and then tomatillos. When all vegetables are done, remove from oven and set aside to cool.

When vegetables are cool, remove stems and seeds from jalapenos (or leave seeds in for hot salsa) and peel garlic. 

Process tomatillos in food processor. Process jalapenos, green onion, and garlic in mini-food processor and add to tomatillos and process to desired consistency.

Pour into a plastic bowl (or other bowl if you are not using Kombucha), add chopped onion, shallots, cilantro, salt, Kombucha, and lime juice and mix well. Fill into a mason jar with a plastic lid and let it sit at room temperature for 6 to 8 hours (skip this step if you are not using Kombcha.
It got my husband's approval which says a lot.

Guten Appetit!


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  2. We had friends over for dinner last night and they really liked it.