Roasted Tomatillo Salsa Recipe - Cooking Index
Salsa can be made 1 day ahead and chilled, covered.Courses: Sauces
|3 lbs||1362g / 48oz||Fresh tomatillos|
|= (or six 11-oz cans tomatillos)|
|10||Fresh serrano chiles|
|6||Garlic cloves - unpeeled|
|2||Onions - cut into wedges|
|1 cup||16g / 0.6oz||Fresh cilantro leaves|
|1 tablespoon||15ml||Kosher salt - plus|
|1 teaspoon||5ml||Kosher salt|
|2 teaspoons||10ml||Freshly-squeezed lime juice|
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 4 cups. Broil fresh tomatillos (do not broil canned), chiles, garlic, and onions on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a food processor.
This recipe yields 6 cups.
SARA'S SECRETS with Sara Moulton - (Show # SS-1C26) - from the TV FOOD NETWORK
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.