This Roasted Tomatillo Salsa Recipe was shared with us by Peter Lopez.
We have the most excellent fortune of at least one yearly visit from the Lopez clan!
You see, the Lopez's aren't just family, they're best friends. We're forunate that way. Our families have always been best friends!
When the Lopez family comes south for a visit, they always treat us by creating amazing dishes and recipes.
Believe me, it doesn't get any better than this.
In a nutshell...
Both Peter and Michelle are excellent chefs!
Peter and Chelle were "restauranteers" for years. They specialized in Southwestern cuisine and offered a wonderful menu.
I'm just guessing here, but I bet this green salsa recipe has roots dating back to those restaurant days.
We have always enjoyed the robust flavor and flexibility of salsas and sauces. This is by far my favorite Tomatillo salsa!
Share this recipe and make some new life long friends, you'll be glad you did!
For excellent flavor, roast Tomatillos, Pablanos, and Jalapenos on your Bar-B-Que grill using high heat. The skin should scorch and blister. Remove roasted veggies and place in a plastic bag or container and let cool. (This makes the peeling a breeze.)
Peel and crush garlic cloves with a chef knife. Add olive oil to small pan and heat the oil to medium. Add the garlic and saute until it's tender.
Finely chop the Onion and Cilantro.
When the bagged Tomatillos, Pablanos, and Jalapenos are cool, peel the charred skins away and discard the skins.
Place the Tomatillos and Peppers in a food processor. Now, add the garlic and the oil it was sauteed to the processor. Squeeze fresh lime juice into processor and add salt. Blend until smooth. (During this and the next step, you will want to salt to taste.)
Add the Onion, the Cilantro and pulse the processor until blended.
Excellent with ice cold Kalik, Corona, Modello or Margaritas on the Rocks!
Thanks Peter! Look forward to seeing you soon!
More Salsa Recipes at Florida Keys Recipes