This was my first try at the kind of salsa. After doing some research it seemed there were two ways to do things. Boiling the tomatillos and using the cooking fluid to reduce the gelatinous factor that presents after cooling due to the pectin, or roasting them which gives good flavor but can end up congealing. I decided to get the best of both worlds by doing both. The results were fantastic!
2lbs tomatillos 1 large white onion 1 poblano 1-3 jalapeños 1-3 Serranos Half bunch of cilantro 6 large cloves garlic
Preheat smoker/bbq to 350
Peel and wash the sticky residue off the tomatillos in cool water.
Cut the white onion into 6 wedges.
Place half the tomatillos into a saucepan with one wedge of onion and a clove of garlic. Cover with water and simmer for 20 minutes until the tomatillos turn a darker shade of green.
Place the remaining tomatillos, peppers, onion and garlic on the grill or smoker. Cook the tomatillos until they have some char marks and some begin to burst. Cook the peppers and onions until they are nicely blackened.
Place everything plus a quarter cup of the cooking fluid from the saucepan into a blender. Blend the peppers in one at a time to control the heat tasting as you go. Blend in the cilantro and add salt to taste.
1 Comment
This was my first try at the kind of salsa. After doing some research it seemed there were two ways to do things. Boiling the tomatillos and using the cooking fluid to reduce the gelatinous factor that presents after cooling due to the pectin, or roasting them which gives good flavor but can end up congealing. I decided to get the best of both worlds by doing both. The results were fantastic!
2lbs tomatillos
1 large white onion
1 poblano
1-3 jalapeños
1-3 Serranos
Half bunch of cilantro
6 large cloves garlic
Preheat smoker/bbq to 350
Peel and wash the sticky residue off the tomatillos in cool water.
Cut the white onion into 6 wedges.
Place half the tomatillos into a saucepan with one wedge of onion and a clove of garlic. Cover with water and simmer for 20 minutes until the tomatillos turn a darker shade of green.
Place the remaining tomatillos, peppers, onion and garlic on the grill or smoker. Cook the tomatillos until they have some char marks and some begin to burst. Cook the peppers and onions until they are nicely blackened.
Place everything plus a quarter cup of the cooking fluid from the saucepan into a blender. Blend the peppers in one at a time to control the heat tasting as you go. Blend in the cilantro and add salt to taste.