Hardly any other cuisine on our planet uses tomatillos–and, if they do, it’s not the way Mexico does. In fact, most of the world’s inhabitants don't even know what tomatillos are, which to my way of thinking, is a pity. They're wonderfully citrusy and herby, with a nice amount of complexity, especially when they're roasted. Plus, they create the most beautiful, near velvety consistency in any sauce they grace. For me, tomatillo sauce is an icon of the Mexican kitchen, and this base is the foundation of a great one.
INGREDIENTS
- 1 pound (6 to 8 medium) tomatillos, husked and rinsed
- 4 unpeeled garlic cloves
- 1 or 2 fresh serrano chiles
- 1/2 of a large white onion, sliced 1/2-inch thick
- Salt
INSTRUCTIONS
Roast the vegetables, make the puree. 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.
From Tomatillo Sauce Base to Salsa Verde: Stir in a handful of chopped cilantro and a couple of tablespoons water to give your salsa an easily spoonable consistency.
