Roasted Tomatillo Salsa
Recipe: Roasted Tomatillo Salsa
From: Rick Bayless, Mexican Everyday
Makes: 1-1/2 c.
4 medium tomatillos (about 8 oz.), husked, rinsed, and halved crosswise
2 large cloves garlic, peeled
2 serrano chiles or 1 jalapeño, stemmed and roughly chopped
1/3 c. loosely packed coarsely packed cilantro
1/2 small white onion, finely chopped
1/2 tsp. salt
Set a 10-12" nonstick skillet over med-high heat. 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.
Scrape tomatillos and garlic into a blender or food processor and let cool to room temp., about 5 minutes. Add chiles, cilantro, and 1/4 c. water. Blend to a coarse pureé. Pour into a salsa dish and thin with a little more water if needed to attain an easily spoonable consistency.
Scoop chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt.
Notes:
Good with the grilled whole chicken with green onions, but would also be a fine salsa for just dipping corn chips, or on fajitas or whatever. We thought this one was very good.
From: Rick Bayless, Mexican Everyday
Makes: 1-1/2 c.
4 medium tomatillos (about 8 oz.), husked, rinsed, and halved crosswise
2 large cloves garlic, peeled
2 serrano chiles or 1 jalapeño, stemmed and roughly chopped
1/3 c. loosely packed coarsely packed cilantro
1/2 small white onion, finely chopped
1/2 tsp. salt
Set a 10-12" nonstick skillet over med-high heat. 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.
Scrape tomatillos and garlic into a blender or food processor and let cool to room temp., about 5 minutes. Add chiles, cilantro, and 1/4 c. water. Blend to a coarse pureé. Pour into a salsa dish and thin with a little more water if needed to attain an easily spoonable consistency.
Scoop chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt.
Notes:
Good with the grilled whole chicken with green onions, but would also be a fine salsa for just dipping corn chips, or on fajitas or whatever. We thought this one was very good.