Roasted Tomatillo Salsa
March/April 2013 issue
From Laura Di Lembo
Adapted from a recipe on the website of the Mexican food maestro, chef Rick Bayless (rickbayless.com). They’re virtually identical to the ones we ate in the taco shops of Phoenix.
8 medium tomatillos, husked and rinsed
2 jalapeño chiles, stemmed
4 large garlic cloves, peeled
12 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
2 T. fresh lime juice
1/2 c. finely chopped white onion
1/2 t. salt or to taste
Roast the tomatillos, chiles and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until they’re black in spots and softened, about 5 minutes. The tomatillos will turn from lime green to olive green. Flip everything over and roast them on the other side until they’re lightly charred. Cool the vegetables, then transfer everything to a blender, including all the juices. Add the cilantro and lime juice and blend the salsa until you have a coarse purée. Thin it with a spoonful of water if you like it looser. Transfer the salsa into a serving bowl. Rinse the chopped onion under cold water and drain it well. Pat it with paper towels to dry it. Stir the onions into the salsa and season with salt. Makes about 2 cups.