Description
This roasted tomatillo salsa, also called salsa verde, is a tangy salsa with a spicy kick! This one’s from the master of Mexican food himself, chef Rick Bayless.
Ingredients
Scale
- 8 ounces tomatillos
- 1/2 serrano chile (or more, to taste)
- 2 large garlic cloves
- Handful fresh cilantro
- 1 small white onion
- 1/2 teaspoon kosher salt
Instructions
- Remove the paper from the tomatillos and rinse them. Remove the stem from the serrano chile. Peel the garlic cloves.
- Place the tomatillos, whole serrano chile and garlic on a rimmed baking sheet and broil on high for 5 minutes, until starting to blacken and soften. Then flip the tomatillos and roast the other side for about 5 minutes (the tomatillos will change from green to olive green).
- Allow to cool, then transfer everything except for 1/2 of the chile pepper (including juices) to a blender. Add cilantro and 1/4 cup water and blend to the desired consistency. Taste, and add additional chile pepper if desired.
- Finely dice the onion, then rinse under cold water and shake to remove excess moisture. Combine with the tomatillo mixture in a serving dish along with the salt. Taste and add additional salt if necessary.
Notes
Adapted heavily from Rick Bayless
- Category: Appetizer
- Method: Blended
- Cuisine: Mexican
