Tomatillo Salsa

Name: Tomatillo Salsa
Yield: Serves 8 (Makes 2 Cups)
Cuisine: Latin America & Caribbean, 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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By Sandra Wu

Appears in Cook's Illustrated July/August 2014

Latin America & Caribbean

For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

SERVES8 (Makes 2 Cups)

TIME45 minutes

has video

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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