- Juan Mari Arzak born (1942)
Roasted Green Salsa with Tomatillos
- 20 wild tomatillos or 10 cultivated ones*
- 3 jalapeños
- 2 cloves garlic
- 1 Teaspoon salt
- 1 Tablespoon chopped cilantro leaves
Green salsa can be made any number of ways, but I think my roasted version is the best. It’s a great condiment for Mexican food of all types and a fantastic option on grilled fish, shrimp, or octopus; it also complements roasted chicken deliciously.
Roast your tomatillos and jalapeños in a dry cast-iron skillet over medium-high heat until they're blistered and charred. In a mortar or pestle, molcajete, or food processor, combine the garlic and the salt. Remove the stems from the roasted tomatillos and peppers and add to the the garlic and salt. Next add the cilantro and purée until smooth.
* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes.