Roasted Tomatillo Salsa
Prep and cook time: 35 â€“ 40 minutes Makes about 2 cups Ingredients:
- Â¾ pound tomatillos
- Pull off and discard tomatillo hulls. Â Rinse tomatillos and set one aside. Place remaining tomatillos, onions (donâ€™t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan. Â (Use an old pan; this process tends to discolour the surface â€“ I use an old cast iron frying pan.) Â Â Shake pan or turn veggies frequently until they are charred all over, about 15 minutes. Â Tomatillos should be soft when pressed.
- Let vegetables cool. Â Peel onions if roasted in their skins. Â Pull loose skin from chili and discard; also cut out and discard stem and seeds.
- In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro. Â Season mixture to taste with lime juice and salt. Â Serve, or if making ahead, cover and chill up to 4 days.