Roasted Tomatillo Salsa

Name: Roasted Tomatillo Salsa
Yield: serves 9 (Makes 2 1/4 cups)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 pound, fresh tomatillos (about 8), husked and washed; 1/2 , small onion, chopped coarse; 1 medium, jalapeño chile, seeds and ribs removed (seeds minced and reserved), chile halved lengthwise; 1 , medium garlic clove, peeled; 1 teaspoon, olive oil; 1/2 cup, packed fresh cilantro leaves; 1 tablespoon, juice from 1 lime; 1/4 teaspoon, Salt

8 comments

Appetizers

Latin America & Caribbean

Tomatillo salsa, also known as salsa verde, may the lesser-known sibling of tomato salsa—at least on American tables—but its bright, bracing flavor perks up a whole host of Mexican foods. And it can be ready in only 15 minutes.

SERVES9 (Makes 2 1/4 cups)

WHY THIS RECIPE WORKS

For a tangy, well-balanced tomatillo salsa recipe that highlighted the green, citrusy notes of the fruit and that paired nicely with a variety of Mexican dishes, we briefly broiled whole husked tomatillos to soften their firm texture and ta...

This is a members' feature.