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Green Tomatillo Salsa




Source of Recipe


Rick Bayless


List of Ingredients




8 ounces tomatillos, husked and rinsed (5 to 6 medium)
hot green peppers (roughly 2 serranos or 1 jalapeño, stemmed and roughly chopped)
5-6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
1/4 cup finely chopped white onions
salt


Recipe



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.