Tomatillo Salsa

This is a tomatillo.  They have other, more descriptive names, but we’re going to stick with tomatillo.   Even if you think you’ve never seen one before, you’ve probably tasted them.  Green salsa?  That’s tomatillos.  Green chile, New Mexico-style (as in “Red or green sauce on that?”) is different, though–it’s made from green chiles.

Now that you’re thoroughly confused, here’s tomatillo salsa:

Look familiar?  That’s what I thought.

Useful fact about the elusive tomatillo:  they’re not spicy, just sharp and tangy.  So you have total control over the spiciness of your salsa.  If you’ve ever had an incendiary green salsa on a taco–that just means some sadistic (or daring!) soul added lots of jalapenos.  Kind of like I do.

Roasted Tomatillo Salsa (adapted from Rick Bayless’ Mexican Everyday)
Makes about 1 1/2 cups

about 1/2 pound of tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
hot green chiles to taste (I used 1/2 of a jalapeno)
1 thick slice of white onion, grilled till soft and browned on both sides
about 1/3 cup roughly chopped cilantro

Put a large nonstick skillet over medium-high heat.  Lay in the garlic and tomatillos, cut side down.  When the tomatillos are well browned (3 or 4 minutes), turn everything over and brown the other side.  The tomatillos should be completely soft.

Scrape the contents of the skillet into a blender or food processor and let cool for a few minutes.  Add the chiles, cilantro, onion, and 1/4 cup water.  Blend to a coarse puree.  Pour into a serving dish and thin with a little additional water if necessary to give the salsa n easily spoonable consistency.  Taste, and season with salt (usually about 1/2 teaspoon).

I use this any time I want salsa–soft tacos, beans and rice, chilaquiles, fresh tortillas and dip, etc.