Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well. Todd Coleman
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This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.

Yield: makes About 1 Cup

Ingredients

  • 1 lb. tomatillos, husked and rinsed
  • 4 serrano chiles, stemmed
  • 3 cloves garlic, peeled
  • 1 tsp. kosher salt
  • 14 cup finely chopped cilantro
  • 2 tbsp. minced white onion
  • 2 12 tsp. fresh lime juice
  • 1 tbsp. olive oil

Instructions

  1. Position an oven rack 4″ from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.
  2. Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.

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