Roasted Tomatillo Salsa
September 16, 2008 by arugulove
Friday’s farm share box contained a bag of tomatillos. I’m not really sure what one does with tomatillos besides make salsa verde or gazpacho. Not being a fan of cold soup, salsa it was. It helped that the farm share box also contained a few onions, making this a very easy recipe to shop for.
I found a fabulous recipe on Epicurious and the salsa turned out fantastic. And my two months of California living has turned me into a bona fide Mexican food snob, so I am qualified to make that call.
1 1/2 lb fresh tomatillos
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
5 fresh serrano chiles
Yes, 5 serrano chiles. Apparently the people at Epicurious have tongues of steel. Not wanting to set fire to the mouths of people who would be eating this, I used 3 serranos. As it turned out, it was a good call. The salsa was very spicy – probably about as spicy as most people would want.
Based on that, I would use:
1 if you want it mild
2 for medium heat
3 for very spicy
4 for your friends that dump Texas Pete hot sauce on everything and constantly complain about weak American palates
5 for Fear Factor style party games
Preheat the broiler.
Remove husks on the tomatillos and rinse under warm water to remove stickiness.
Broil chiles, garlic, and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender. Serve at your next fiesta.