Salsas & Sauces/

Roasted Tomatillo Salsa

Salsa Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 290
Rating: 2.69
From Season 8, Mexico —One Plate at a Time
Servings: 1cup
Print

Ingredients

  • 8ounces (3 to 4 medium)tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
  • 2large garlic cloves, peeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1small white onion, finely chopped
  • Salt

Instructions

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.

Pinterest

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>