Difference between revisions of "Roasted Tomatillo Salsa"
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* 2 teaspoons [[coarse salt]] | * 2 teaspoons [[coarse salt]] | ||
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# Preheat broiler. | # Preheat broiler. | ||
# If using fresh tomatillos, remove husks and rinse under warm [[water]] to remove stickiness. | # If using fresh tomatillos, remove husks and rinse under warm [[water]] to remove stickiness. | ||
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# Salsa can be made 1 day ahead and chilled, covered. | # Salsa can be made 1 day ahead and chilled, covered. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
Latest revision as of 18:52, 26 June 2012
Description
If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch. We can't attest to the quality of all of them, but we do love Rick Bayless's, which has a fine, robust flavor. (look for it in specialty foods stores and in some supermarkets.
- Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group and Healthy Recipes for Diabetic Friends Y-Group
- Makes about 3 cups
Ingredients
- 1½ lb fresh tomatillos or 3 (11 oz) cans tomatillos
- 5 fresh serrano chiles
- 3 garlic cloves, unpeeled
- ½ cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons coarse salt
Procedures
- Preheat broiler.
- If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.
- If using canned tomatillos, drain and measure out 2 cups.
- Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
- Peel garlic and pull off tops of chiles.
- Purée all ingredients in a blender.
- Salsa can be made 1 day ahead and chilled, covered.
