A local restaurant has a great roasted tomatillo salsa, but you can forget getting even a list of ingredients from them (understandably). Do any of you make your own? What recipes and tips do you have?

I use the Rick Bayless version. It's really good:
https://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

LawHall88 said:

---

I use the Rick Bayless version. It's really good:
https://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

---

We do about the same as this but add in a bell pepper, and we put way more peppers in.

How many peppers? Do you use jalapenos, serrano's or both?

DatTallArchitect said:

---

How many peppers? Do you use jalapenos, serrano's or both?

---

We mix it up. Sometimes we use jalapeos and serranos. Sometimes we put a habanero in. Sometimes we use hatch chilis. I'll usually try to taste the jalapeos and serranos to see how hot they are. I usually put in at least 4 or 5 peppers.

Thanks

DatTallArchitect said:

---

How many peppers? Do you use jalapenos, serrano's or both?

---

The great thing about salsa is making it slightly different every time. Gives it its own character. Roast the garlic for sweeter, leave raw for sharper flavor. Roast the onion. Mix jalapeos and seranos. Add poblano Or hatch peppers ( roasted ).

Mine is similar a to Chef Bayless, except I also roast the onion along with the garlic, tomatillos and peppers. I also Add a heavy squeeze Of lime juice, and some cumin. The key I think is roasting on a baking sheet or roasting on and using all the juices from the pan. I also don't usually add water . I don't like my salsas super thin.

LawHall88 said:

---

I use the Rick Bayless version. It's really good:
https://www.rickbayless.com/recipe/roasted-tomatillo-salsa/

---

The above is a pretty classic tomatillo. My typical recipe is similar but I use 50% more peppers and garlic, sprinkle in some cumin, and squeeze some lime in (to taste). And I typically use a sweet onion.

For a fun twist, especially if you're using with seafood, roast some pineapple with the veggies before blending all together.

Appreciate the tips

The pineapple intrigues me. Once I get the regular recipe dialed in to my tastes, I'll have to try that

HummingbirdSaltalamacchia said:

---

DatTallArchitect said:

---

How many peppers? Do you use jalapenos, serrano's or both?

---

The great thing about salsa is making it slightly different every time. Gives it its own character. Roast the garlic for sweeter, leave raw for sharper flavor. Roast the onion. Mix jalapeos and seranos. Add poblano Or hatch peppers ( roasted ).

Mine is similar a to Chef Bayless, except I also roast the onion along with the garlic, tomatillos and peppers. I also Add a heavy squeeze Of lime juice, and some cumin. The key I think is roasting on a baking sheet or roasting on and using all the juices from the pan. I also don't usually add water . I don't like my salsas super thin.

---

THIS. I throw the ingredients on the gas grill to get a char on them, then throw them all in a foil pan (Dollar Tree is fantastic for these, then you toss them when done) on the smoker for an hour or two. When it all collects in the pan you can decide how much of the juice to use, dependent on how you want it mixed up.

My recipe is pretty much the same as the bayless one minus the onion and additional water. I also ad a squeeze of lime. To mix it up sometimes I'll use a molcajete for a bit chunkier texture.