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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Tuesday, October 21, 2008

Roasted Tomatillo Salsa Recipe from Chef Rick Bayless

Roasted Tomatillo Salsa Recipe from Chef Rick Bayless

Salsa Tomate Verde Asado

If all-raw tomatillo salsa is all light-fresh-immediate, roasted tomatillo salsa is richer and more settled, balancing freshness with the sweet caramel of pan-roasting. I love the way it perks up grilled steak tacos or makes a black bean tostada a dish to dream about. And a soft tortilla full of chorizo sausage and browned potatoes plays incredibly well with roasted tomatillo salsa. You can make the base of this salsa in advance—as much as several days. But I'd advise you to add the cilantro (finely chop it) and onion when you're ready to serve.

Makes 1 ½ cups

* 4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved
* 2 large garlic cloves, peeled
* Hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped
* About 1/3 cup (loosely packed) roughly chopped cilantro
* ½ small white onion, finely chopped
* Salt

Set a large (10-inch) non-stick skillet over medium-high heat (if a non-stick skillet is unavailable, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)

Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 3 minutes. Add the chile, cilantro and ¼ cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about ½ teaspoon.




For variations and more information see the source for this post, follow the link in the heading to the Kalamazoo Outdoor Gourmet.

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