Salsa de Tomatillo en Molcajete (Roasted Tomatillo and Serrano Salsa)

Name: Salsa de Tomatillo en Molcajete (Roasted Tomatillo and Serrano Salsa)
Total time: PT0D0H0M
Yield: makes About 1 Cup
Ingredients: 1 lb. tomatillos, husked and rinsed; 4 serrano chiles, stemmed; 3 cloves garlic, peeled; 1 tsp. kosher salt; 1 ⁄ 4 cup finely chopped cilantro; 2 tbsp. minced white onion; 2 1 ⁄ 2 tsp. fresh lime juice; 1 tbsp. olive oil

Serves
makes About 1 Cup

TODD COLEMAN

This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.