Tomatillo Salsa


Nick took me to Frontera Grill last year to celebrate my (then) new job.  Among the many Rick Bayless dishes we enjoy, his roasted tomatillo salsa is high on the list.


I bought Nick Mexican Everyday for his recent birthday and decided to try my hand at the salsa recipe this evening.  This salsa is a step away from the standard, quite simple and very quick.  Most well-stocked grocery stores should carry tomatillos and serranos.


Roasted Tomatillo Salsa
Adapted from Mexican Everyday by Rick Bayless


5 Medium tomatillos, husked, rinsed and halved
4 large garlic cloves, peeled
1 serrano green chile, stemmed and chopped
1/2 C loosely packed cilantro, chopped

In a large non-stick skillet over medium-high heat, place the tomatillo halves (cut side down) and garlic cloves.  Let brown for about 4 minutes.  Rotate with tongs and brown the other side.  The tomatillos will become quite soft.

Scrape the tomatillos, garlic and any browned pieces into a food processor.  Let cool for about 5 minutes.  Meanwhile, prepare the cilantro and chile.  Add these to the food processor along with a small pinch of salt and 1/4 C water.  Blend well and chill. Serve with tortilla chips.