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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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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.) Ingredients:
1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos |
5 fresh serrano chiles |
3 garlic cloves, unpeeled |
1/2 cup fresh cilantro |
1 large onion, coarsely chopped |
2 teaspoons coarse salt |
Directions:
1. Preheat broiler.
2. 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.
3. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
4. • Salsa can be made 1 day ahead and chilled, covered.
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