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Quick Roasted Tomatillo Salsa

This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.

Ingredients

For the quick roasted tomatillo salsa

  • 1 pound tomatillos, husked and rinsed
  • 2 to 4 jalapeño or serrano chilies, roasted if desired (see below), seeded for a milder salsa, coarsely chopped
  • ¼ cup chopped onion, soaked for five minutes in cold water, drained and rinsed
  • ½ cup coarsely chopped cilantro
  • Salt to taste
  • About 1/2 cup water, as needed
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      29 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 0 grams protein; 3 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups, serving six to eight

Preparation

For the quick roasted tomatillo salsa

  1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. If you wish to roast the chilies, place them on the baking sheet as well. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side (the chilies will be charred after a minute or two). Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat. If you have roasted the chilies, peel and stem them, and coarsely chop.
  2. Transfer the tomatillos and chilies to a blender, tipping in any juice that may have accumulated on the foil. Add the onion, cilantro and 1/4 cup water to the blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving to allow the flavors to develop.
  • Advance preparation: This will hold for three or four days in the refrigerator, but the fresher it is, the more vivid the flavors will be.

45 minutes

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