Salsa de Tomatillo
Pan-Roasted Tomatillo Sauce
Pan-roasting the tomatillos and onion give this salsa a slightly smoky flavor. Serrano chiles punch up the heat and a touch of sugar balances the tartness of the tomatillos. It's a classic green salsa and one of my personal favorites.
Ingrediënten
Makes about 1 cup
- 1 ⁄2 pound fresh tomatillos husked and rinsed
- 1 round slice 1⁄2-inch thick white medium onion
- 1 ⁄4 teaspoon olive oil
- 2 small serrano chiles chopped with seeds
- 1 ⁄2 cup loosely packed coarsely chopped fresh cilantro
- 1 ⁄4 teaspoon salt or to taste
- 1 ⁄4 teaspoon sugar
Instructies
- Heat a large nonstick skillet over medium heat.
- Add the tomatillos and toast, turning, until charred in spots, about 5 to 6 minutes.
- In the same skillet, put the onion slice on a small piece of aluminum foil and pan roast at the same time.
- Drizzle the oil over the onion and turn it 2 or 3 times until browned and softened, about 5 minutes.
- Transfer the tomatillos and onion to a blender.
- Add the remaining ingredients and purée until nearly smooth.
- (There should be some texture.
- ) Transfer to a bowl.
- Adjust seasoning.
- Serve cold or at room temperature.
Notes / Tips / Wine Advice:
Salsa will keep refrigerated up to 3 days.
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