Charred Tomatillo and Yellow Pepper Salsa | Serious Eats : Recipes


  • 1 dried pasilla chili, stemmed and seeded
  • ½ to ¾ cup vegetable stock
  • 3 tomatillos, husks removed
  • 2 yellow bell peppers
  • ¼ cup canola oil
  • ¼ teaspoon salt

1 Heat broiler to high heat. Toast chili in dry skillet over medium heat until shriveling, 1 to 2 minutes, flipping halfway through. Add stock and bring to a boil. Transfer to blender or food processor and let sit until softened, about 15 minutes. Blend until smooth. 2 Meanwhile, toss tomatillos...

View full recipe at SpringPad


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