Tomatillo Salsa

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Adapted from Mexico: One Plate at a Time by Rick Bayless


  • 1/2 lb tomatillos
  • 1 jalapeño or 2 serranos (I think we went with the jalapeno)
  • 5 or 6 sprigs of cilantro, chopped
  • 1/4 cup finely chopped onion
  • 1/4 tsp salt


Husk the tomatillos and place on a cookie sheet with the chiles. Broil, turning once, until blistered and slightly blackened.

Stem the chile(s) and process in a food processor with the tomatillos, as much juice as you can get from the pan, the cilantro, and 1/4 cup water to form a rough puree.

Stir in the onion and salt.