This is a slight adaptation from a recipe in Rick Bayless’s Mexican Everyday. Tomatillos raw are a little too bright tasting for me, but roasting them mellows the flavor and adds a bit of smokiness.
Charred tomatillo salsa
- 4 tomatillos
- 1-3 chili peppers
- 4 small cloves garlic
- 1/2 t salt
- 2 T water
Pull the papery husks off the tomatillos, wash them and split them in half right down the middle. Peel your garlic. Cut your peppers in half and remove the seeds. Place tomatillos, peppers, and garlic in a dry pan over high heat. Roast the peppers and garlic til they have a little char, roast the tomatillos til they’re soft – turning all over a few times.
Remove veggies to the bowl of a food processor. Add the salt and water, and puree until smooth.
I used it on these steak tacos (made with that flatiron steak I bought Sat).