Green Tomatillo Salsa
Recipe by rick bayless and originally submitted by mean chef. i adopted this recipe in september 2006.
Steps
Roast the tomatillos and chile on a baking sheet 4 inches below a very hot broiler , until darkly roasted , evenly blackened in spots , about 5 minutes.
Flip them over and roast the other side.
4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
Cool and transfer everything to a blender , including all of the delicious juice that has run out into the baking sheet.
Add the cilantro and the 1 / 4 cup water and blend to a coarse puree.
Rinse the onion under cold water , then shake to remove excess moisture.
Stir into the salsa and season with salt , usually a generous 1 / 4 teaspoon of salt.
Ingredients
tomatillos, hot green pepper, fresh cilantro, white onion, salt