22
Aug
10

Roasted Tomatillo Salsa

The three Texans who tried this salsa a while back liked it in a big way, and so did I. Charring does wonders for tomatillos. It enhances their flavor. This salsa is tangy and hot. The onion adds sharpness. The cilantro adds a touch of lemon.

If you’re a salsa fanatic, give this a try. It’s a winner. I hope you like it.

Roasted Tomatillo Salsa
Gourmet, November 1999

1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles [or less, according to taste]
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

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.

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