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
-
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 of tops of chiles. Purée all ingredients in a blender.
Cooks’ note: Salsa can be made 1 day ahead and chilled, covered.
