Ingredients
1 pound tomatillos
1 medium onion
1-3 green chiles
3 cloves garlic
6 sprigs cilantro
1 tsp cumin, ground
1 lime
Salt, to taste
Preparations
- Pre-heat broiler.
- De-husk tomatillos and halve. Spread cut side up in single layer on cookie sheet. Put in broiler for approximately 10 minutes until starting to brown.
- While tomatillos are roasting, deseed the chile and roughly chop along with the onion, garlic and cilantro.
- Zest the lime and then cut and squeeze the juice.
- Remove tomatillos from oven and scrape all fruit and their juices into a food processor. Add remaining ingredients and pulse to desired consistency.
- Salt to taste and allow the flavors to meld for a few minutes before eating. If the flavors are too hot-sharp, you can take the edge off by bringing to a boil in a small saucepan.
- Salsa will store refrigerated for up to one week.
Notes
- While the roasting step adds labor to this recipe, the resulting flavor has a more complex profile. To me, the resulting deliciousness pays off. If you prefer to skip the oven, this recipe can be made fresh or use cooking in step #6.
- While in the broiler, the tomatillos will start to release their juices, but need not be fully burnt.
- You can scale up this recipe to freeze in containers for future use.