Roasted Tomatillo Salsa

(from Cera82v’s recipe box)

Source: Mexican Everday

Categories: Salsa, Tomatoes

Ingredients

  • 4 med (8 oz) tomatillos, husked, rinsed and halved
  • 2 large garlic cloves, peeled
  • Hot green chiles to taste (2 serranos or 1 jalapeno), stemmed and roughly chopped
  • About 1/3 cup (loosely packed) roughly chopped cilantro
  • 1/2 small white onion, finely chopped
  • 1/2 tsp salt

Directions

  1. Set a large nonstick skillet over med-high heat (if you don’t have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)

  2. Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro and 1/4 cup water. Blend to a course puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

  3. Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt.

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