Roasted Tomatillo Salsa
This salsa is more about managing heat and acidity than strict measurements. You are looking for a deep, smoky undertone that anchors the bright, sharp juice of the tomatillos.
Don't fear the char.
The tomatillos need dark, near-black spots to lose their raw, sour bite and develop the complexity required for a good salsa. If they look pale, keep them under the heat.
- rimmed baking sheet
- food processor or blender
- chef's knife
What goes in.
- 1 lbtomatillos, husked and rinsed
- 2serrano peppers, stems removed
- 3 clovesgarlic, unpeeled
- 1/4 cupwhite onion, finely diced
- 1/2 cupfresh cilantro leaves
- 1 tbspfresh lime juice
- 1 tspkosher salt
Controlled Blistering
Place your ingredients on the highest rack of the oven. Watch the garlic closely; remove it as soon as the skin softens, while leaving the tomatillos until they begin to collapse and show black blisters.
The method.
Roast
Place husked tomatillos, serranos, and garlic cloves on a baking sheet. Broil on high for 6-8 minutes, flipping once, until the tomatillos are soft and marked with charred spots.
Peel
Remove the garlic from its skin. Place the garlic, roasted tomatillos, and peppers into the processor.
Pulse
Pulse the mixture until it reaches a coarse texture. Do not purée; you want small, visible pieces of roasted vegetable.
Finish
Transfer to a bowl. Fold in the fresh diced onion, cilantro, lime juice, and salt. Adjust salt to your preference.
Other turns to take.
Creamy Avocado Salsa
Add one ripe avocado to the processor before pulsing for a thicker, milder dip.
Sweet Heat
Add half a roasted pineapple ring to the blender to offset the acidity.
When it doesn't go to plan.
If the tomatillos are particularly sticky after husking, scrub them under warm water with a coarse sponge.
Let the salsa sit for 20 minutes before serving to allow the salt to draw the flavors together.
If the salsa is too acidic, add an extra pinch of sugar or a bit more onion.
The ones that keep coming up.
Can I use canned tomatillos?
Canned tomatillos lack the firm texture and concentrated flavor of fresh ones. If you must use them, roast them in a dry pan until the liquid evaporates.
Why is my salsa bitter?
Usually, this happens if the tomatillos were over-roasted until they disintegrated into a grey, watery mess. Stick to the char-and-remove method.
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