1990s Recipes + Menus
Roasted Tomatillo Salsa
Makesabout 3 cups
- Active time:15 min
- Start to finish:15 min
November 1999
If you’re pressed for time, you may want to try a jarred brand of tomatillo salsa instead of makng 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.)
- 1 1/2 lb fresh tomatillos or 3 (11-oz cans tomatillos)
- 5 fresh serrano chiles
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons kosher salt
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Preheat broiler.
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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.
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Peel garlic and pull of tops of chiles. Purée all ingredients in a blender.
Cooks’ note: Salsa can be made 1 day ahead and chilled, covered.
- Keywords
- alix palley,
- mexican,
- latino,
- dressing
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