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Sauces & Seasonings
About 5 cups
40 minutes
25 minutes
Chef Rick Bayless
1 pound tomatillos, husked and rinsed
2 Serrano Chiles
1 teaspoon salt
1 tablespoon sugar (optional)
1 stalk onions, sliced ¼ inch
3 cloves organic garlic, peeled
1/2 cup water
1/3 cup organic cilantro
Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and roast until the tomatillos are softened and splotchy/black in places (skin splitting), about 5 minutes. The goal is to cook the tomatillos through while they roast, which means they will change from light, bright green to olive green on the top.
Using tongs, flip over the tomatillos and chiles and roast the other side for another 4-5 minutes or so. Set aside to cool. Turn the oven down to 425º. Separate the onion into rings and combine them with the garlic and place on a baking sheet or broiler pan.
Place in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned. They will look translucent and wilted, even slightly charred at the edges.) The garlic should feel soft and be browned in spots. Total roasting time approximately 15 minutes. Cool to room temperature.
In a food processor, place the onion-garlic mixture and the serranos, and pulse until moderately finely chopped, scraping everything down with a spatula as needed. Scoop the mixture into a large bowl. Without washing the processor, coarsely puree the tomatillos with their juice - do not peel the skin or cut out the cores.
Stir them into the chiles and stir in enough water to give the salsa and easily spoonable consistency. Stir in the cilantro. Taste and season with salt, and taste again. Add sugar, if you like, to take the edge off the bright tanginess of the tomatillos. Serve immediately or store, covered in the refrigerator for up to 5 days.
