Salsa de Tomatillo y Chile Japonés

I recently had the chance to visit some of my family in northern Utah. What a beautiful part of our planet!

It was great visiting with my aunts, uncles, cousins and meeting some new additions to our extended family. And I also ate some great food!

While at my Tía Juanita’s house, she served this salsa with breakfast. I asked her for the recipe and I was surprised at how simple it was to make. Three ingredients! OK, four, if you count the salt.

Salsa de Tomatillo y Chile Japonés

10 ounces tomatillos, husked and rinsed

1 ounce chile japonés

4 garlic cloves

Salt, to taste

pm IMG_5499

In a skillet over medium-heat, roast the chiles until they are slightly charred.

pm IMG_5505

Stir frequently so the chiles roast evenly. Place in a blender.

pm IMG_5511

In the same skillet, roast the tomatillos and add to the blender. Do the same with the garlic.

pm IMG_5512

Purée the ingredients until smooth.

pm IMG_5517

Pour into a bowl and add salt, to taste. Serve.

pm IMG_5521

9 replies »

    • I’m glad you liked the salsa and my blog. I also enjoy reading and learning from your blog. I wish I had more time to try more of your recipes!

      I agree that the more I learn about Indian food from your blog and others, the similarities between Indian and Mexican cuisines.

  1. Wow, this IS easy. I am surprised it is so red since the main ingredient is tomatillos. I guess those red chiliis pack a punch. What is the heat index on a scale of 1-10? – Kat

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s