Tomatillo Salsa
This salsa is vibrant and delicious. Eat it on tacos, drizzled over grilled pork or chicken, or with some homemade tortilla chips.
The broiling function can vary considerably by oven, so keep a close eye on your tray. You are looking for a good amount of browning and for the tomatillos to be collapsing.
Tomatillo Salsa
Yield: 1 ½ cup
12 oz tomatillos
1 jalapeno
½ yellow onion, sliced
2 Tb olive oil
2 tsp salt
About ½ – ¾ bunch ( ¾ oz) cilantro, lower stems removed
2 tsp salt
2 Tb lime juice
Position an oven rack in the middle slot and turn the oven on broil.
Line a baking sheet with parchment paper. Remove the husks from the tomatillos and run them under cold water to remove the sticky residue. Dry them thoroughly and then cut into quarters. Place the tomatillo quarters on the baking sheet. Cut the jalapeno away from its core and add to the baking sheet along with the sliced yellow onions. Drizzle with 2 Tb olive oil and 2 tsp salt and mix everything together until the oil is evenly distributed. Broil for 12-15 minutes, until the vegetables are beginning to brown and the tomatillos are collapsing.
In a blender, combine the roasted vegetables and any juices accumulated on the tray, the cilantro, 2 tsp salt, and 2 Tb lime juice. Blend until the mixture is cohesive. Taste and make any adjustments to the salt and lime juice.