Roasted Tomatillo Salsa

Posted

From Chef Rick Bayless

Ingredients:

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

Directions:

  • 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.