you choose the verdant, slushy, herby freshness of the all-raw
tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness
of the roasted version, tomatillos are about brightening tang. Makes
about 1 Cup
ounces (5 to 6 medium) tomatillos, husked and rinsed
Roughly chop the
tomatillos and the chiles. In a blender or
food processor, combine, tomatillos, chiles, cilantro and
1/4 cup water. Note: If your tomatillos are canned or frozen, omit the water).
Process to a coarse puree, then scrape into a serving dish. Rinse the
onion under cold water, then shake to remove excess moisture. Stir
into the salsa and
season with salt, usually a generous 1/4 teaspoon.
the Roasted version:
Preheat a broiler. Roast the
tomatillos and chiles on a baking sheet 4 inches below a very hot
broiler until darkly roasted, even blackened in
spots, about 5 minutes. Flip them over and roast the other side, 4 to
5 minutes more will give you splotchy-black and blistered tomatillos
In a blender or food
combine the tomatillos and
chiles, including all the delicious juice that has run onto the
baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse
puree, and scrape into a serving dish.
Rinse the onion under cold water, then shake to remove the excess
moisture. Stir into the salsa and season with salt, usually a
generous 1/4 teaspoon.
WHERE DO I BUY TOMATILLOS?
I have found them locally in a couple places... I have bought canned at the Asian Grocery, Loblaws and I have found fresh or frozen at Latin Groceries. Frozen is my fav as then I don't feel pressured to get cooking. Once I got a whole case of fresh from a restaurant I was helping at and froze them whole in big bags, now I have a forever supply.