GREEN TOMATILLO SALSA
Recipe by Rick Bayless and originally submitted by Mean Chef. I adopted this recipe in September 2006.
Provided by justcallmetoni
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Roast the tomatillos and chile (s) 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.
Nutrition Facts : Calories 60.8, Fat 1.6, SaturatedFat 0.2, Sodium 6, Carbohydrate 11.6, Fiber 3.5, Sugar 7.1, Protein 1.9
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