Comments on: Roasted Tomatillo Salsa https://dirtygourmet.com/2011/03/25/roasted-tomatillo-salsa/ Wed, 03 Jun 2015 04:00:26 +0000 hourly 1 https://wordpress.org/?v=6.4.2 By: emily https://dirtygourmet.com/2011/03/25/roasted-tomatillo-salsa/#comment-419 Mon, 18 Apr 2011 17:58:20 +0000 http://www.dirtygourmet.com/?p=2711#comment-419 In reply to dave.

Hi Dave,
Roasting chiles usually makes them more mild in heat, and that’s what happened to mine. I simply removed the skins and added the rest of the serrano (including the seeds) to the salsa. You can taste a small amount of your chiles after roasting and remove the seeds if they are still too hot.

]]> By: dave https://dirtygourmet.com/2011/03/25/roasted-tomatillo-salsa/#comment-418 Mon, 18 Apr 2011 17:26:33 +0000 http://www.dirtygourmet.com/?p=2711#comment-418 What do you do with the serrano after roasting? Do you cut out the seeds?

]]> By: nicky nunu https://dirtygourmet.com/2011/03/25/roasted-tomatillo-salsa/#comment-417 Sat, 26 Mar 2011 03:13:58 +0000 http://www.dirtygourmet.com/?p=2711#comment-417 Shit I missed the party.! salsa looks good, make for me!

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