Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.
Recipe information
Total Time
15 min
Yield
Makes about 3 cups
Ingredients
1½ pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
½ cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
Preparation
Step 1
Preheat broiler.
Step 2
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Step 3
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
Do Ahead: Salsa can be made 1 day ahead and chilled, covered.
Recipe notes
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