Tomatillo Salsa Verde

No Gravatar

Tomatillo Salsa Verde

Roasted Tomatillo Salsa

WHY THIS RECIPE WORKS:

For a tangy, well-balanced tomatillo salsa recipe that highlighted the green, citrusy notes of the fruit and that paired nicely with a variety of Mexican dishes, we briefly broiled whole husked tomatillos to soften their firm texture and tame their acidity. A few quick pulses in a food processor along with onion, garlic, jalapeños, cilantro, and lime juice and the salsa was ready to serve.

Makes 2 1/4 cups

Canned tomatillos cannot be substituted in this recipe. This variation makes less salsa than you would expect because the tomatillos release some of their liquid during the roasting. The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. While fresh tomatillos are preferred for this recipe, canned ones will work as well; substitute two 13-ounce cans tomatillos, drained, and skip step 1. Serve this salsa with grilled meats or fish, tamales, fajitas, or simply as a dip for tortilla chips.

INGREDIENTS

  • pound fresh Tomatillos (about 8), husked and washed
  • 1/2 small Onion, chopped coarse
  • medium Jalapeño, seeds and ribs removed (seeds minced and reserved), chile halved lengthwise
  • medium Garlic clove, peeled
  • teaspoon Olive Oil
  • 1/2 cup packed fresh Cilantro leaves
  • tablespoon juice from 1 Lime
  • Salt

INSTRUCTIONS

  1. Adjust an oven rack 5 inches from the broiling element and turn on the broiler. Toss the tomatillos, onion, jalapeno, and garlic with the oil and spread out over a foil-lined baking sheet. Broil, shaking the pan occasionally, until the vegetables are well charred, 10 to 12 minutes. Removed the vegetables from the oven and allow them to cool slightly, about 5 minutes.
  2. Transfer the broiled vegetables to a food processor. Add the cilantro, lime juice, and 1/4 teaspoon salt, and process until coarsely chopped, about 7 pulses. Season with the minced jalapeno seeds and salt to taste and serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.)

    *Reprinted with permission from Cook’s Illustrated Magazine. For more information about this magazine or other publications by America’s Test Kitchen call 800-526-8442. Selected articles and recipes, as well as subscription information, are also available online at www.cooksillustrated.com