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Salsa: Roasted Tomatillo-Serrano




Source of Recipe


Rick Bayless


List of Ingredients




8 ounces (5-6 medium) tomatillos, husked, rinsed

2 fresh green serrano chiles, stems removed

5-6 sprigs fresh cilantro (long stems removed), roughly chopped

Scant 1/4 cup finely chopped white onion

Salt to taste








Recipe



1. Adjust oven rack to 4 to 5 inches below broiler element. Preheat broiler. Place tomatillos and chiles in single layer on baking sheet with sides. Broil until darkly roasted, blackened in spots, about 5 minutes. Turn over and roast other side, 4-5 minutes more, which will give splotchy-black and blistered tomatillos and chiles that are soft and cooked through.

2. Cool and transfer everything to blender, including juices that have run out onto sheet. Add cilantro and 1/4 cup water; blend to coarse puree.

3. Rinse onion under cold water, then shake to remove excess moisture. Stir into salsa and season with salt, about 1/4 teaspoon.

YIELD: 1 Cup

Per tablespoon: 8 calories, trace protein, 2 g carbohydrates, trace fat, 0 cholesterol, 17 mg sodium. Calories from fat: 23 percent.