Fresh Tomatillo Salsa with Charred Peppers & Cilantro

Resist the temptation to rinse charred peppers under water, as you will wash away all the delicious flavor.

Serves 6-8

You will need:
3 peppers such as jalapeno, chipotle and poblano
1 clove garlic, minced
1  tablespoon red wine vinegar
2  tablespoons fresh lime juice, or more to taste
1 lb tomatillos
sea salt
freshly ground black pepper
1⁄4 cup extra virgin olive oil
1 cup cilantro leaves, stems discarded

  1. Char peppers in open flame of gas burner, using tongs to maneuver peppers, until blackened on the outside and completely soft.
  2. Place peppers in a shallow bowl, cover with a plate, and let sweat until peppers have cooled.
  3. Peel peppers and discard skin and seeds.
  4. Coarsely chop roasted pepper flesh.
  5. Place in a small bowl and add garlic, vinegar, and lime juice. Let stand.
  6. Remove papery skin from tomatillos and wash away sticky coating.
  7. Slice tomatillos into thin wedges and place in serving bowl.
  8. Season tomatillos with salt and pepper.
  9. Whisk olive oil into bowl with peppers and pour whole lot over tomatillos.
  10. Add cilantro leaves and toss to combine.
  11. Adjust seasoning with more lime juice, salt, and pepper before serving.

Photography by D
ana Gallagher