Ingredients:
1 pound of tomatillos
1 jalapeño
1 chili pepper
1 yellow onion
1/2 of a red onion
1 head of garlic (reserve 1 fresh clove, roast the rest)
1 bunch of cilantro
1 1/2 red bell peppers (1 charred, 1 fresh)
Juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 bay leaf and 1/2 teaspoon Lapsang Souchong tea (soaked in about a shot glass of boiling water for 15 minutes, then strained).
Instructions:
1. Barbecue or Roast: Char the tomatillos, yellow onion, jalapeño, chili pepper, and 1 red bell pepper on a barbecue grill or in an oven at 450°F (230°C) until they are well-charred, about 10-15 minutes. If using the oven, place them on a baking sheet under the broiler for a similar effect. Wrap most of the garlic head in aluminum foil and roast it on the grill or in the oven alongside the vegetables. Reserve 1 fresh garlic cloves to add to the mix raw.
2. Once the red bell pepper is charred, remove the skin. Chop the fresh half of the red bell pepper.
3. Combine Ingredients: In a blender, add the charred tomatillos, jalapeño, chili pepper, yellow onion, roasted garlic cloves, the fresh garlic clove, and both the charred and fresh red bell pepper. Pour in the strained Lapsang Souchong tea infusion (without the bay leaf), along with the lime juice, salt, white pepper, black pepper, cilantro, and fresh red onion.
4. Blend the ingredients to your desired consistency, whether slightly chunky or smoother.
5. The salsa can be served right away, but it’s even better when chilled for at least 30 minutes to let the flavors meld together.
The tomatillo, often mistaken for a small green tomato, is a unique fruit native to Mexico and Central America. Encased in a papery husk, tomatillos have a slightly tart and tangy flavor that sets them apart from other fruits. Their vibrant green color and firm texture make them a key ingredient in many traditional Mexican dishes, especially in the preparation of salsa verde. Rich in vitamins A and C, tomatillos have been cultivated for centuries, dating back to the Aztec civilization. Their bright, citrusy taste adds a refreshing zing to sauces, salsas, and stews, making them a beloved ingredient in kitchens around the world.
Beautiful tomatillo 🙂🍅 https://imagedelivery.net/BXluQx4ige9GuW0Ia56BHw/86915f1b-7d1d-4eb5-1534-0f1e3bf08c00/original
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