Bright, tangy, and a little spicy, this Tomatillo Salsa is a staple in Mexican cooking and the perfect companion to tacos, grilled meats, or a basket of warm tortilla chips. Roasting the tomatillos and serrano chiles under the broiler gives the salsa a smoky depth, while fresh lime juice, cilantro, onion, and garlic keep it vibrant and zesty. Quick to make and endlessly versatile, it’s a fresh flavor boost you’ll want to keep in the fridge all week.
INGREDIENTS:
6 medium tomatillos, husks removed and washed
2 serrano chiles, cut in half and seeded
2 tablespoons water
2 tablespoons fresh lime juice
1/2 cup cilantro, chopped
1 clove garlic, chopped
1/4 cup white onion, finely chopped
1/2 teaspoon salt
METHOD:
Heat broiler to ‘high.’ Place the tomatillos and chiles on a roasting pan. Place under broiler and roast for about 4 minutes on each side.
Transfer the blackened tomatillos, chiles, and any juices from the pan to a blender or food processor. Simply add the rest of the ingredients and blend. Taste and adjust seasoning to taste.
YIELD: Makes about 1 1/2 cups.
