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Roasted Tomatillo Salsa

I made this as an appetizer yesterday for our dinner guests. I finally received some tomatillos from the CSA (not too many were distributed this year) and this seemed like a perfect way to use them. This salsa has a nice lingering burn to it, but it wasn’t too hot. The heat will depend upon the kind of peppers that you choose. I think the nice burn was a direct result of not removing the seeds from the hot peppers before I pureed them. I’m glad I left them in. Everyone gave this great reviews.

The next time I make this, I might try to roast the onion as well. I chopped my onion very finely before mixing it into the salsa, and it was delicious, but I think a roasted onion may take some of the raw onion aftertaste away. I’ll definitely make this again.

Roasted Tomatillo Salsa
Recipe inspired by Rick Bayless

8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/4 small white onion, finely chopped
Kosher Salt

Put the tomatillos, garlic and peppers on a rimmed baking sheet, and roast them under a broiler until the tops are blackened a bit. This should take about 5 minutes. Remove the baking sheet from the oven and flip everything over and roast the other side for another three to four minutes until the second side is blackened a bit as well. The tomatillos should be fairly soft at this point. Let them cool for a few minutes.

Put the tomatillos, garlic, peppers, cilantro and 1/4 cup of water into a blender. Include any juices that remain on the baking sheet. Blend until everything is coarsely pureed. Pour the salsa into a bowl and stir in the chopped onion. Season with salt to taste. (I used 1/2 teaspoon.)

Yield: ~1 cup of salsa

One year ago:
Cream Cheese and Wild Blueberry Pound Cake
Two years ago: Summer Corn Chowder with Scallions, Bacon and Potatoes
Three years ago: Union Square Cafe Bar Nuts
Four years ago: Grilled Salmon with Sweet Corn, Tomato and Avocado Relish