side dish
Quick Tomatillo Salsa
How do you infuse a lively green salsa with deeper flavor? Turn on the broiler.
Added by Adam
🥦
Yield
Makes about 2 cups
Scale Recipe
- (28-ounce) can whole tomatillos, drained1
- extra-virgin olive oil1 tablespoon
- small onion, chopped1
- fresh cilantro leaves1/2 cup
- jalapeño chile, stemmed, seeded, and chopped1
- lime juice (2 limes)3 tablespoons
- garlic clove, minced1
- Salt
- sugar1/2 teaspoon
Instructions
1
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with 1 teaspoon oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
2
Add onion, cilantro, jalapeño, lime juice, garlic, ¾ teaspoon salt, sugar, remaining tomatillos, and remaining 2 teaspoons oil to processor. Pulse until slightly chunky, 16 to 18 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 2 days.)
Baking Notes
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