City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Roasted Tomatillo, Tomato and Morita Chile Salsa
Mar/Apr 2008
This salsa is used as a table sauce in place of hot sauce. Adds sparkle to scrambled eggs, grilled chicken, tacos and tostadas!

3 dried morita chiles
7 fresh tomatillos, husked and washed
4 medium roma tomatoes
2 small garlic cloves
1/4 small onion
Salt to taste

Heat a frypan over medium heat. Place the chiles in the hot pan, and using a spatula, press them against the sides for 3 to 5 seconds. Turn and press, so that all sides begin to puff a bit.  Place the chiles in a bowl with warm water to cover for 5 minutes.

Preheat broiler. Line a baking sheet with foil and arrange tomatillos, tomatoes, onion and garlic on baking sheet. Broil until the ingredients are soft and blackened in spots. Cool. Transfer ingredients and juices to a blender; add the chiles and blend until smooth. Season with salt. Makes about 2 cups.

Sauces, Dressings & Condiments