Sorry, you need to enable JavaScript to visit this website.

Charred Tomatillo Salsa

  • 20 min
  • Easy
  • 10
  • Tomatillos, husked, 20 each -- 55 oz
  • White onion, halved lengthwise, 2-1/2 each -- 15 oz
  • Garlic, Head of garlic, unpeeled, halved, 2-1/2 each -- 3.5 oz
  • Vegetable oil, 5 tbsp. -- 2.5 fl.oz
  • Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces, 5 tbsp. -- 2.5 oz
  • Lime juice, fresh, 1-1/4 cup -- 10 fl.oz
  • Cilantro, 1 cup -- 2 oz
  • Oregano, dried, 5 tbsp. -- 2 g
  • Table salt, to taste -- 2 g
  • Black pepper, ground, to taste -- 2 g
Preparation
1
Combine tomatillos, onions, garlic, oil and Fire Roasted Poblano Flavor Concentrate in a bowl.
2
Heat grill to 365°F. Grill vegetables, turning often, until tender and charred, about 5-8 minutes. Cool slightly.
3
Squeeze garlic into a food processor and pulse with onions, tomatillos, lime juice, cilantro, and oregano until a chunky sauce forms.
4
Season with salt and black pepper. Chill and hold in refrigerator for service.
Components