Charred Tomatillo Salsa
The all-purpose green salsa: tomatillos and onion go under the broiler until blistered, then into the food processor with jalapeño, garlic, lime and cilantro. It is the braising liquid for the chicken tacos and the salsa on the table beside them. For more heat, add another jalapeño or leave the seeds in.
- Serves
- About 2½ cups
- Yield
- about 2½ cups
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Cuisine
- Mexican
- Level
- Easy
Directions
-
Set the broiler to high with a rack in the position closest to it. Spread the tomatillos and onion on a foil-lined baking sheet and broil until blistered and beginning to soften, about 8 minutes, stirring them halfway through so they char evenly. Let cool to room temperature.
-
Put the charred tomatillos and onion in a food processor with the jalapeño, garlic, lime juice, cilantro and salt. Pulse to the texture you like. Taste and adjust with more salt and lime juice.
Shawnie’s notes
Keeps, covered, in the refrigerator for about a week.
From Shawnie's taco class handouts
