Charred Tomatillo And Yellow Pepper Salsa Recipe – a delicious recipe with chili, vegetable stock, yellow bell peppers, canola oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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 and peppers with canola oil, then broil on foil-lined baking sheet until charred on all sides, turning frequently with tongs, 10 minutes for tomatillos, 13 to 15 minutes for bell peppers. Transfer to bowl to cool. Remove stems and seeds from bell peppers, then transfer to blender with chili puree along with tomatillos. Add 1/8 teaspoon salt, and pulse just until combined. Add another 1/8 teaspoon salt if needed. Serve immediately, let sit at room temperature for 1 to 2 hours, or refrigerate up to overnight and then serve at room temperature.
149
kcal
Calories
15
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 dried pasilla chili, stemmed and seeded, 1/2 to 3/4 cup vegetable stock, 3 tomatillos, husks removed, 2 yellow bell peppers, and more.
Yes, Charred Tomatillo And Yellow Pepper Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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