Roasted Tomatillo Salsa

Roasted Tomatillo Salsa
Roasted Tomatillo Salsa
If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch. We can’t attest to the quality of all of them, but we do love Rick Bayless’s, which has a fine, robust flavor. (Look for it in specialty foods stores and in some supermarkets.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 cups
Mexican Southwestern Condiment/Spread Blender Garlic Pepper Side Broil Fall Tomatillo Gourmet
  • 2 teaspoons coarse salt
  • 1/2 cup fresh cilantro
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, unpeeled
  • Carbohydrate 10 g(3%)
  • Fat 1 g(2%)
  • Fiber 3 g(11%)
  • Protein 2 g(3%)
  • Saturated Fat 0 g(1%)
  • Sodium 340 mg(14%)
  • Calories 50

Preparation Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. • Salsa can be made 1 day ahead and chilled, covered.

Preparation Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. • Salsa can be made 1 day ahead and chilled, covered.

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