Published by Robert Rose
NotesTomatillos look like small green tomatoes with a papery husk on the outside. Once the husks are removed, they will be sticky and must be washed well before using. They are members of the nightshade family, as are tomatoes, potatoes, eggplants and peppers. Look for them in Latin American markets and some supermarkets.
Rinsing chopped onion takes away much of the unpleasant “bite” often associated with raw onion.
Prepare through Step 2, transfer to an airtight container and freeze for up to 2 months. Add remaining ingredients just before serving. Store salsa in an airtight container in the refrigerator for up to 3 days.
Makes2 cups (500 ml)
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, light, tangy
Type of Dishsalsa, sauces
- 2 serrano chiles, seeded
- 1 lb (500 g) tomatillos, husked and rinsed
- ½ cup (125 ml) finely chopped white onion
- 1 clove garlic, minced
- ½ cup (125 ml) finely chopped fresh cilantro
- ¼ cup (50 ml) water
- 1½ tbsp (22 ml) freshly squeezed lime juice
- ½ tsp (2 ml) salt
- Granulated sugar, if necessary
- Fruit/vegetable strainer
- Preheated broiler
- Large baking sheet
Place chilies and tomatillos on baking sheet and set under the broiler until darkly roasted, even blackened in spots. Let cool.
Attach the fruit/vegetable strainer to the mixer. Set to speed 4 and run roasted tomatillos and chilies, including all the juices, through the strainer into a large bowl, with another bowl to catch the solids. Discard solids.
Place onion in a strainer and rinse under cold water. Shake to remove excess moisture. Stir onion, garlic, cilantro, water, lime juice and salt into the salsa. If too tart, season with a pinch of sugar.
2008 Meredith Deeds and Carla Snyder