Recipe by justcallmetoni
Recipe by Rick Bayless and originally submitted by Mean Chef. I adopted this recipe in September 2006.
Top Review by Jill77
Fabulous! Rick Bayless is the best!I used serrano peppers, but they burned under the broiler, so I ended up chopping one finely and adding it to the blender stage. This made for a tasty and nicely colored salsa. My BF found it a bit spicy, and I was considering adding more cilantro or even some cayenne. So, I guess you could say this was mild-medium in heat. I loved it and will definitely make again. Thanks MEAN for getting this recipe to me. Glad I finally got the chance to try it.
- 8 ounces tomatillos, husked and rinsed (5 to 6 medium)
- hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
- 5 -6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
- 1⁄4 cup finely chopped white onion
Directions See How It's Made
- Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
- Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
- Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
- Add the cilantro and the 1/4 cup water and blend to a coarse puree.
- 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 of salt.