We made a big batch of this salsa and put it on Carrot Soup, Frozen-Microwaved Burritos, Chips, Scrambled Eggs and anything else you can think of this week.
Roasted Tomatillo Salsa Recipe
from Rick Bayless’s Mexican Kitchen
Makes 2-3 cups
- 10-12 medium (about 1 lb. total) tomatillos, husked, rinsed and halved
- 2 large garlic cloves, peeled
- Hot green chiles to taste (I like 5 serranos or 2 jalapeño), stemmed and roughly chopped
- About 1/4 cup (loosely packed) roughly chopped cilantro
- 1 small white onion, finely chopped (we used our CSA food box Spring Onions)
- Salt, 1 tsp
- Sugar, about 1 scant teaspoon (if needed)
Lay tomatillos (cut side down) on a baking sheet and place four inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool completely on a baking sheet.
Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 3 minutes. Add the chilies and cilantro. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt.