Roasted Tomatillo Salsa
Submitted by Chris in Tewksbury, from “Everyday Mexican” by Rick Bayless
Chris says, “Although I doubt Rick Bayless would recommend this, I have also frozen the roasted salsa with good results.”
Ginger’s note: This is my favorite salsa recipe. I make this all summer long.
- 4 med (about 8 oz. total) tomatillos, husked, rinsed and halved.
- 2 lg garlic cloves, peeled
- Hot green chilies to taste (he recommends 2 serranos or 1 jalapeno which will be spicy) stemmed and roughly chopped. Remove seeds and ribs for less heat.
- About 1/3 c. loosly packed roughly chopped cilantro
- 1/2 small white onion, finely chopped.
- Put a 10″ non-stick skillet over high heat. Lay in garlic and tomatillo cut side down. When tomatillos are well browned (3-4 min) turn everything over and brown the other side. When complete, the tomatillos will be completely soft.
- Scrape into a food processor and let cool to room temperature, 3-4 minutes. Add chiles, cilantro and 1/4 water. Blend to a coarse puree. Pour into a salsa dish and adjust water for consistency.
- Rinse onion under cold water and stir into salsa. Taste and season with salt, usually about 1/2 tsp.