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Roasted Tomatillo Salsa
husk removed and rinsed
serrano or jalapeno chile
large garlic cloves
fresh cilantro, stems removed, roughly chopped
small white onion, finely chopped
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening, about 5 minutes. Flip them over and roast the other side.
Cool, then transfer everything to a blender, including any pan juices. Add the cilantro and 1/4 cup water, then blend to a coarse puree.
Transfer into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.