Roasted Tomatillo Salsa
By America's Test KitchenPublished on August 4, 2009
Yield
serves 9 (Makes 2 1/4 cups)
Ingredients
Before You Begin
The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. 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. Serve this salsa with grilled meats or fish, tamales, fajitas, or simply as a dip for tortilla chips.
Instructions
- 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.
- 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.)
Yield
serves 9 (Makes 2 1/4 cups)Ingredients
Ingredients
Ingredients
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, jalapeño chile, cilantro, and lime juice and the salsa was ready to serve.
Before You Begin
The outer husk of a fresh tomatillo should be dry, the tomatillo itself should be bright green, with a fresh, fruity smell. 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. Serve this salsa with grilled meats or fish, tamales, fajitas, or simply as a dip for tortilla chips.
Instructions
- 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.
- 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.)
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