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

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

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

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