Here’s one of our easiest salsa we make all the time. Simple great flavor.
- roast about 6 tomatillos on a skillet until soft.
- lightly toast some chiles japones until they change color. about 1 cup. Be careful not to burn otherwise it will be bitter.
- add this ingredients with 1 cup of purified water, 1 tsp of salt and 1 tsp of black pepper. add more salt if needed to your liking.
- blend very good and serve with your favorite meal.
If you have any questions let us know
Thank you for stopping by
Tony and Maribel
tonyandmaribel 
Do you peel the tomatillos after roasting? I tried using them before and my salsa had somewhat of a acidic taste. I was told there’s another layer to peel once roasted but I think maybe I chose not so ripe ones. Which leads me to my next question, how to choose a good tomatillo? Any advice is appreciated. Thank you!
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We don’t peel the tomatillos. To be honest I never heard of people doing that. We just get firm nice looking tomatillos. Hope this helps. Let us know if we missed something
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Looks delish, will definitely be making this. Thank you!
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Thank you for the support
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Do yall make your own chiles in escabeche? Off topic i know. Lol
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Not yet but it’s on our to do list.
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Glad that I found you guys ! Keep up the great work!
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Tony….. looks great…… I bet roasting those tomatillos in your Primo would make it even better!
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Your right. Maybe next time.
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Still like adding the cloves to your salsa, like you posted on the webber bullet website in their forum! Great Site you have here and good salsa! Thanks.
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Would this salsa work if I wanted to make chilaquiles rojos? I see you have a recipe for the green ones.
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Yes it will work.
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Am I supposed to seed the chiles before I toast them or do I strain the salsa afterwards? Your salsa looks like it doesn’t have many seeds. Thank you. Cecilia
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Strain afterwards
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