Roasted Tomatillo Radish Salsa
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Side
Cuisine: Mexican
Serves: 1 cup
- 8 tomatillos, divided
- 3 radishes (I prefer French breakfast radishes)
- 1 serrano pepper, seeded and diced
- ½ jalapeno, seeded and diced
- 1 garlic clove, minced
- ¼ cup white onion, diced
- ¼ cup cilantro, roughly chopped
- Remove the husks of the tomatillos. Rinse to remove the sticky outer layer.
- Quarter half of the tomatillos and cut all of the radishes in half lengthwise.
- Under a low broiler in the oven, roast until tomatillos are blistered and somewhat blackened.
- Alternatively, you can choose to not roast the radishes to keep a more colorful finished product.
- Allow to cool.
- Place the roasted tomatillos and radishes, along with the raw remaining tomatillos into a food processor.
- Add the remaining ingredients and pulse until desired consistency.
- Enjoy with chips or tacos.
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Recipe by Southern FATTY at https://www.southernfatty.com/roasted-tomatillo-radish-salsa/
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