RCI-SC.005.0141.001
Roasted Tomatillo Salsa
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.
Prep15 min
Cook18 min
Total33 min
Servings4
Difficultyintermediate
Ingredients
- fresh tomatillos or 3 (11 oz) cans tomatillos1½ lb
- 5 unit
- garlic cloves3 unitunpeeled
- ½ cup
- onion1 largecoarsely chopped
- 2 teaspoons
Method
1
Preheat the oven to 425°F (220°C). If using fresh tomatillos, remove the husks and rinse them thoroughly; if using canned, drain and pat dry with paper towels.
2
Arrange the tomatillos, serrano chiles, and unpeeled garlic cloves on a baking sheet in a single layer. Roast in the preheated oven for 15–20 minutes, stirring halfway through, until the tomatillos are soft and lightly charred and the chiles are blistered.
20 minutes
3
Remove the baking sheet from the oven and let the roasted ingredients cool for 2–3 minutes until they are cool enough to handle.
4
Peel the garlic cloves from their skins once cooled. Leave the charred skin on the tomatillos and chiles for added flavor.
5
Transfer the roasted tomatillos, chiles, garlic cloves, and coarsely chopped onion to a food processor or blender.
6
Pulse the ingredients until you reach a slightly chunky consistency—the salsa should not be completely smooth. Add the fresh cilantro and coarse salt, then pulse once or twice more to combine.
7
Taste and adjust the seasoning with additional salt if needed. Serve the salsa at room temperature or chilled, depending on preference.