Green Salsa With Tomatillos

Green Salsa With Tomatillos
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"Green salsa can be made any number of ways, but I think my roasted version is the best," says food and gardening blogger Valerie Rice. "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."This recipe was originally published in the New York Daily News.
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Green Salsa With Tomatillos recipe - The Daily Meal
Total time: 10 minutes
  • 20 wild tomatillos or 10 cultivated ones (see notes)
  • 2 spicy jalapeños, or 1 serrano chile and 2 mild heat jalapeños
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon chopped cilantro leaves
  1. In a dry cast iron skillet over medium-high heat, roast 20 wild tomatillos (or 10 cultivated ones) and 2 spicy jalapeños (or 1 serrano chile and 2 mild heat jalapeños). Blister the skins until charred.
  2. In a molcajete (or mortar and pestle) combine 2 garlic cloves and 1 teaspoon salt.
  3. Remove the stems of the jalapeño peppers and mash, then add serrano chile (if using).
  4. Pound away, and add the tomatillos.
  5. Crush the tomatillos, and add 1 tablespoon chopped cilantro. Alternately, process all in a mini-food processor and serve.