Name: Tomatillo Salsa
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 pound tomatillos , husks and stems removed, rinsed well and dried; 1 teaspoon vegetable oil; 1 small white onion , chopped; 1 jalapeño chile , stemmed, halved, and seeded; 1/2 cup fresh cilantro leaves; 2 tablespoons lime juice; 1 garlic clove , minced; 1/4 teaspoon Salt; 2 teaspoons extra-virgin olive oil

Why This Recipe Works

Most tomatillo salsa recipes call for cooking the tomatillos. We found that charring half under the broiler and leaving the other half raw produced the moderately tangy and slightly chunky texture that we were after. Fresh chiles, cilantro, garlic, onion, and lime juice round out the flavors. The salsa comes together easily in the food processor and can be served with chips or as an accompaniment to simply prepared chicken or fish.

Before You Begin

This salsa can be served with chips or as an accompaniment for pork, chicken, or fish. For a spicier salsa, reserve and add the jalapeño seeds.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.

Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve.