CSA Food Box #19: Roasted Tomatillo Salsa Recipe

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.

1 comment… add one
  • Vishal

    This is the most mouth watering recipe I have read so far. Maybe its because I am a total salsa junkie. Can’t wait to try this out.

Leave a Comment