Mexican Take-Out Tomatillo Salsa |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tomatillos - small spherical green fruits that are surrounded by paperlike husks - are the key to this spicy, sweet-tart salsa. From the Take-Out Menu Cookbook Ingredients:
12 ounces tomatillos, husked and rinsed (6 to 10) |
2 serrano chilies |
1/2 cup chopped fresh cilantro |
1/2 medium white onion, minced (1/2 cup) |
4 garlic cloves, chopped |
2 tablespoons fresh lime juice |
2 tablespoons cider vinegar |
1/4 teaspoon salt, plus more if needed |
1 teaspoon sugar |
2 tablespoons vegetable oil |
Directions:
1. Preheat the broiler. Line a 13 x 9-inch pan with foil.
2. Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
3. Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
4. Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
5. Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
6. Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.
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