Roasted Tomatillo Sauce Base
Tomatillo sauce is an icon of the Mexican kitchen, and this base is the foundation of a great one.
Makes 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
4 unpeeled garlic cloves
1 or 2 fresh serrano chiles
½ of a large white onion, sliced 1/2-inch thick
Salt
Heat a broiler and position a rack as close up under the broiler as possible. On a rimmed baking sheet, spread out the tomatillos, garlic, chiles and sliced onion. Slide under the broiler. After about 6 minutes, when everything is blotchy black and softening, turn the vegetables and roast the other side. Watch that the garlic and chiles don’t burn; they may be ready before the tomatillos and onion. Remove from the broiler and, when the vegetables have cooled down enough to handle, I slip off the garlic skins and pull the stems off the chiles. In a blender, combine the roasted vegetables (use any juice on the baking sheet) and a scant teaspoon salt, then blend everything to a coarse puree.
Makes 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
4 unpeeled garlic cloves
1 or 2 fresh serrano chiles
½ of a large white onion, sliced 1/2-inch thick
Salt
Heat a broiler and position a rack as close up under the broiler as possible. On a rimmed baking sheet, spread out the tomatillos, garlic, chiles and sliced onion. Slide under the broiler. After about 6 minutes, when everything is blotchy black and softening, turn the vegetables and roast the other side. Watch that the garlic and chiles don’t burn; they may be ready before the tomatillos and onion. Remove from the broiler and, when the vegetables have cooled down enough to handle, I slip off the garlic skins and pull the stems off the chiles. In a blender, combine the roasted vegetables (use any juice on the baking sheet) and a scant teaspoon salt, then blend everything to a coarse puree.
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