This cake helped me win a baking competition. It takes a lot of time to prepare, but it is really rich and tasty.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound tomatillos, unhusked
- 2 serrano chile peppers
- 2 jalapeno chile peppers
- 8 pequin chile peppers
- 4 cloves garlic
- 1 small whole onion, peeled
- ¼ cup chopped cilantro
- salt to taste
Instructions
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Reviews
Started out as written but the tomatillo skins do not blacken with the husks on. It’s also messy trying to get the husks off after they have dried out and are like paper. My advice is to remove them before cooking. That being said, this turned out good. I’d add a splash of lime juice next time.
Bursting with flavors, I added a poblano chili which added to the smoky flavor, I cooked some zucchini and added this salsa while they cooked. Delish!!
All ingredients with exception of the garlic were fresh from my garden. Incredible!
Easy to make, I substituted habanero peppers, pasilla peppers and jalapenos. Just the right caliente!
Increased tomatillos to 3lbs, doubled the peppers, added an Anaheim.
thanks for the recipe to my now weekly tradition of making salsa, the only thing that I do different is add lots of peppers and its whatever peppers I have on hand but I make sure to add around 4-6 serrano peppers, 1 Anaheim, 4-6 jalapeno, and maybe 1-3 thai chilies (note* I do not roast these peppers) I do however roast all the other peppers, but I love my food spicy……
The perfect base for a super green salsa!
Hubby (who is Mexican) said it was OK, but that other salsas I have made for him are better.
This is a wonderful salsa. We live in New Mexico and take salsa very seriously. This is one of the best salsas I have tried. Also pequin chiles are typically not found with the fresh produce they will be with other dry chile pods or Mexican spices.
Fantastic! I used some jalapenos and then whatever other peppers were fresh in the garden – no idea what kind they were! End result – this stuff is great!
Great recipe! Love the dry roasting and mix of chiles. My husband is mexican- we’ve discovered that serrano peppers often give a better flavor than jalapenos alone in general. Also, if you want to avoid the chile haze in your house you can roast the ingredients on the grill. Just dont lose your serranos and garlic through the grates! Use aluminum foil or a pan. For a delicious milder version of green salsa you can use all or part poblano peppers which are traditionally peeled after roasting. Dunk them in ice water to help loosen the skins and don’t stress out if you can’t get it all.
Excellent! Added a jalapeno, a hungarian wax pepper & a few mystery peppers from a co-workers garden. Very easy and tasty.
Great flavor, but a bit hotter than I expected. Couldn’t find pequin chiles, so doubled the serrano and jalapeno. Added a bit of lime juice and some extra onion and cilantro, and this paired really well with the slow cooker guisado verde recipe from this site! Just know it’s gonna be hot!
Simply amazing and so authentic!
Great! I halved the recipe and couldn’t find the pequin peppers, so I just left them out. I also removed the seeds from the jalapeno because our family doesn’t like things so spicy.
Made this as directed; it did not disappoint. Nice heat, great taste. If you’re having trouble finding the pequin chiles, you can find them dried at Penzy’s. I use them all the time.
i used three halapeno peppers because that’s all that i had avalible. i’m not one for hot food, and this turned out a bit too intense for me does any one know if cooking it will increase or reduce the intensity??
I thought I had messed this up, cause I read the ingredient list first, prepared everything including unhusking the tomatillos, as that is what the ingredient list says. Then when I got ready to cook, I saw that the directions say to remove the husks AFTER dry roasting. That said I went ahead anyway and followed the rest of the directions. The result was amazing. Im sure it is easier to remove the husks first, so I would definately do that next time anyway. This salsa verde was pretty much perfect! It will be my go to recipe from now on. I couldn’t fint pequin peppers, so like many other reviewers I added double the amount of jalapeno and serrano peppers. The result wasn’t hot enough for our tastes, so I will adjust for that next time. One cooking note: The garlic and serranos will blacken much faster than the tomatillos and jalapenos. Next time I will add them in stages, as garlic does tend to become bitter if overcooked, and it would have been charcoal if I had left it in for as long as the rest. I had to fish around and remove half way through. I removed the tomatillos when the skins were blackened, just as they were splitting. Great recipe, wonderful authentic flavor. I have a very happy and impressed husband! Thanks!
Great recipe, real simple. The tomatillos took a little longer than I thought they would. It kept well in the fridge for 5 days. Thanks!
I would have liked this better if I had omitted a jalapeno- it was too spicy for me to really get the tomatillo taste I wanted
Couldn’t find any peppers but jalepenos and a mistery pepper that I did use and it was awesome!!