Sep 17, 2012
A nice alternative to tomato salsa, this classic Mexican green salsa is incredibly fresh and tangy. Choose small and firm tomatillos with tender husks for the best flavour.
6 to 8 tomatillos, husks removed, washed
1 serrano chile or jalapeno, to taste
1 garlic clove, minced
Juice of 1 lime
1/2 small red onion, minced
About 1 tbsp. chopped cilantro
Salt and freshly ground pepper, to taste
Preheat broiler. Line a baking sheet with foil.
Score the bottoms of the tomatillos with a paring knife. Transfer tomatillos to prepared baking sheet along with serrano pepper. Broil until both tomatillos and serrano pepper are charred.
Remove the skins from the tomatillos. You can remove the skin of the serrano pepper, if you like, but it’s not necessary. If you prefer less heat in your salsa, remove the seeds from the serrano pepper. Chop the tomatillos and serrano pepper.
Add tomatillo, serrano, garlic, lime juice, onion and cilantro to a medium bowl. Toss to combine. Season the salsa with salt and pepper. Taste and adjust seasoning.
Yield: Makes about 2 cups.