Roasted Tomatillo and Garlic Salsa

Name: Roasted Tomatillo and Garlic Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 bunch fresh cilantro; 1 head garlic cloves, separated and peeled; 3 fresh jalapeno peppers; 10 servings salt and pepper to taste; 454 grams fresh tomatillos, husks removed

Roasted Tomatillo and Garlic Salsa might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, primal, and whole 30 recipe has 20 calories, 1g of protein, and 0g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is typical of Mexican cuisine. If you have cilantro, tomatillos, jalapeno peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet.

Ingredients you will need

Whole Clove

Tomatillos

Jalapeno Pepper

Garlic

Equipment you will use

Baking Sheet

Oven

Place under the broiler, and cook for a few minutes.

Equipment you will use

Broiler

Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

Ingredients you will need

Whole Garlic Cloves

Tomatillos

Jalapeno Pepper

Peppers

Place peppers and tomatillos in a blender with the garlic and cilantro.

Ingredients you will need

Tomatillos

Cilantro

Peppers

Garlic

Equipment you will use

Blender

Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Ingredients you will need

Salt And Pepper

Water

Equipment

Ingredients

Servings:

1bunch

fresh cilantro 1head

garlic cloves, separated and peeled 3

fresh jalapeno peppers 10servings

salt and pepper to taste 454grams

fresh tomatillos, husks removed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.