This is an amazingly simple and wonderful recipe from Rick Bayless. You can find it here.
Roasted Tomatillo Salsa:
(makes about 5 cups)
3 lb fresh tomatillos
10 fresh serrano chiles
6 garlic cloves, unpeeled
1 c fresh cilantro
1 large onion, chopped
2 tsp salt
Directions:
Preheat broiler, cut tops off chiles. Place tomatillos (outer skin removed, rinsed), chiles and garlic (unpeeled) on foil in a sheet pan. Roast, about 7-10 minutes per side. Remove from oven and let cool.
Press garlic from its skin and puree all other ingredients in blender, including juice and browned skin from the tomatillos. Serve warm or let cool.
2 comments:
I was really happy to see that I could still get tomatillos when I moved away from AZ.
This was good! It's all I ate on Sunday =) You can't go wrong with Rick Bayless; every recipe I've tried from his Mexico One Plate at a Time cookbook has been incredible!
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