Quick Roasted Tomatillo Salsa

Name: Quick Roasted Tomatillo Salsa
Ingredients: 1 pound tomatillos, husked and rinsed; 2 to 4 jalapeno or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped; 1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed; 1/2 cup coarsely chopped cilantro; Salt to taste; About 1/2 cup water, as needed

6 ingredients

12 steps

Ingredients

1 pound tomatillos, husked and rinsed
2 to 4 jalapeno or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed
1/2 cup coarsely chopped cilantro
Salt to taste
About 1/2 cup water, as needed

Directions

1

Preheat the broiler.
2

Cover a baking sheet with foil and place the tomatillos on top, stem side down.
3

If you wish to roast the chilies, place them on the baking sheet as well.
4

Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two).
5

Turn over and broil on the other side for two to five minutes, until charred on the other side.
6

Remove from the heat.
7

If you have roasted the chilies, peel and stem them, and coarsely chop.
8

Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil.
9

Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse puree.
10

Transfer to a bowl and thin out as desired with water.
11

Taste and adjust salt.
12

Set aside for at least 30 minutes before serving to allow the flavors to develop.