Roasted fresh veggies come together in a simple recipe to pair with the best tacos, corn tortilla chips, and much more. See notes to adjust heat level and check out our demo video!
Course Appetizer, condiment, garnish, sauce, Side Dish, Snack
Cuisine Latin American, Mexican
Servings 1pint
Equipment
grill, oven or comal (cast iron roasting pan)
Ingredients
Oil as needed
2medium tomatoesroma, san marzano, or thick fleshed heirlooms
2Serrano chilessee notes for spice level adjustments
2medium onions
2medium tomatillos
1/2tblsp ground cumin
3sprigs fresh cilantrosubstitute thyme or oregano if preferred
2clovesgarlic
sea salt to taste
Instructions
Char roast tomatoes, chiles, onion quartered and husked tomatillos
Blend together with comin, cilantro, garlic and salt to taste.
Notes
Try this on the grill in the summer. Add lime or thyme/oregano for flavor.Substitute a green or red bell pepper for a milder/sweeter version. Substitute a habanero for medium plus heat. Try a combination for more depth of flavor.Pair with your favorite tortilla chips and guacamole!