Tomatillo Salsa

Name: Tomatillo Salsa
Ingredients: 2 serrano chiles, seeded; 1 lb (500 g) tomatillos, husked and rinsed; 1/2 cup (125 ml) finely chopped white onion; 1 clove garlic, minced; 1/2 cup (125 ml) finely chopped fresh cilantro; 1/4 cup (50 ml) water; 1 1/2 tbsp (22 ml) freshly squeezed lime juice; 1/2 tsp (2 ml) salt; Granulated sugar, if necessary; Fruit/vegetable strainer; Preheated broiler; Large baking sheet

12 ingredients

9 steps

Ingredients

2 serrano chiles, seeded
1 lb (500 g) tomatillos, husked and rinsed
1/2 cup (125 ml) finely chopped white onion
1 clove garlic, minced
1/2 cup (125 ml) finely chopped fresh cilantro
1/4 cup (50 ml) water
1 1/2 tbsp (22 ml) freshly squeezed lime juice
1/2 tsp (2 ml) salt
Granulated sugar, if necessary
Fruit/vegetable strainer
Preheated broiler
Large baking sheet

Directions

1

Place chilies and tomatillos on baking sheet and set under the broiler until darkly roasted, even blackened in spots.
2

Let cool.
3

Attach the fruit/vegetable strainer to the mixer.
4

Set to speed 4 and run roasted tomatillos and chilies, including all the juices, through the strainer into a large bowl, with another bowl to catch the solids.
5

Discard solids.
6

Place onion in a strainer and rinse under cold water.
7

Shake to remove excess moisture.
8

Stir onion, garlic, cilantro, water, lime juice and salt into the salsa.
9

If too tart, season with a pinch of sugar.