Quick Roasted Tomatillo Salsita Pati Jinich Recipes

QUICK ROASTED TOMATILLO SALSITA

Quick Roasted Tomatillo Salsita image

Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"

Provided by Pati Jinich

Time 20m

Number Of Ingredients 6

Ingredients

1 pound tomatillos (husked and rinsed)
1 garlic clove (unpeeled)
1 thick slice of a large white onion ((about 2 ounces))
1 whole jalapeño or serrano chile (or more to taste)
1/2 cup fresh cilantro leaves and upper stems (coarsely chopped)
1/2 teaspoon kosher or coarse sea salt (or more to taste)

Steps:

Pre-heat the broiler.
On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

QUICK ROASTED TOMATILLO SALSA

Quick Roasted Tomatillo Salsa image

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.

Provided by Martha Rose Shulman

Categories easy, condiments

Time 45m

Yield 2 cups, serving six to eight

Number Of Ingredients 6

Ingredients

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
1/4 cup chopped onion, soaked for five minutes in cold water, drained and rinsed
1/2 cup coarsely chopped cilantro
Salt to taste
About 1/2 cup water, as needed

Steps:

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.
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.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams

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