Monday, September 10, 2012

RECIPE: Roasted Tomatillo Salsa

1 1/2 pounds fresh tomatillos

5 fresh serrano chiles

3 garlic cloves, unpeeled

1/2 cup fresh cilantro

1 large onion, coarsely chopped

2 teaspoons coarse salt

Preheat broiler.

For 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.

No comments: