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Tomatillo Salsa
Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Makes
1 1/2 cups
3 large garlic cloves, unpeeled
3/4 lb tomatillos (about 6 medium), husks removed, washed and dried
3 to 4 jalapeño peppers
1/2 tsp kosher salt
1/4 tsp sugar
3 Tbsp white onion, finely chopped and soaked in cold water for 5 minutes then drained
2 Tbsp cilantro, finely choppedMethod/Steps
1. Preheat a small skillet over medium heat. Add the garlic cloves to the skillet and toast them on all sides, until the skins are a bit blackened and the garlic has softened slightly, about 15 minutes. When cool enough to handle, slip the garlic cloves from their skins, trim any burned areas and transfer them to the bowl of a food processor.
2. Meanwhile, preheat the broiler and line a baking sheet with aluminum foil. Distribute the tomatillos (stem-side down) and the jalapeños on the baking sheet and broil them on both sides until they’re well charred and blackened in places, 4 to 8 minutes per side. Tomatillos may collapse a bit, but don’t let them collapse completely, as it is important to retain most of their liquid.
3. Add the tomatillos to the bowl of a food processor. When cool enough to handle, peel the peppers, remove some or all of the seeds, and add them to the bowl of the processor along with the salt and sugar. Process until the mixture is smooth, but still a bit chunky, about 20 seconds. Transfer to a mixing bowl. Stir in the onion and cilantro; salt to taste and serve.