Roasted Tomatillo Salsa
Author: Rosario Flores, lightly adapted by Five Little Chefs
- 5 tomatillos
- 1 jalapeno peppers
- 2 serrano peppers
- ¼ onion
- 1 clove of garlic
- ½ bunch cilantro
- 1 cube chicken boullion
- Preheat oven to broil.
- Line a baking sheet with foil for easy clean up.
- Peel the dry skin from the tomatillos. Wash under warm water to remove the sticky residue.
- Place cleaned tomatillos, peppers, onion and garlic on the lined baking sheet. Add olive oil and rub over all vegetables.
- Broil for a few minutes until the skins char and bubble. Turn the vegetables over to char the other side then remove from oven.
- Add all ingredients into a blender and pulse until desired consistency is reached.
- Serve warm or chill for later. This can be made a day in advance.
Recipe by Five Little Chefs at https://www.fivelittlechefs.com/sponsored-post/cinco-de-mayo.html
3.5.3208