Tomatillo Salsa

Name: Tomatillo Salsa
Yield: Serves 8 (Makes 2 Cups)
Cuisine: Mexican
Ingredients: 1 pound, tomatillos, husks and stems removed, rinsed well and dried; 1 teaspoon, vegetable oil; 1 small white, onion, chopped; 1 , jalapeño chile, stemmed, halved, and seeded; 1/2 cup, fresh cilantro leaves; 2 tablespoons, lime juice; 1 , garlic clove, minced; 1/4 teaspoon, Salt; 2 teaspoons, extra-virgin olive oil

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Appears in Cook's Illustrated July/August 2014

SERVES8 (Makes 2 Cups)

TIME45 minutes

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WHY THIS RECIPE WORKS

Most tomatillo salsa recipes call for cooking the tomatillos. We found that charring half under the broiler and leaving the other half raw produced the moderately tangy and slightly chunky texture that we were after. Fresh chiles, cilantro,...

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