Tomatillo Salsa Recipe
- 2 serrano chiles, seeded
- 1 lb (500 g) tomatillos, husked and rinsed
- ½ cup (125 ml) finely chopped white onion
- 1 clove garlic, minced
- ½ cup (125 ml) finely chopped fresh cilantro
- ¼ cup (50 ml) water
- 1½ tbsp (22 ml) freshly squeezed lime juice
- ½ tsp (2 ml) salt
- Granulated sugar, if necessary
- Fruit/vegetable strainer
- Preheated broiler
- Large baking sheet
- Place chilies and tomatillos on baking sheet and set under the broiler until darkly roasted, even blackened in spots. Let cool.
- Attach the fruit/vegetable strainer to the mixer. Set to speed 4 and run roasted tomatillos and chilies, including all the juices, through the strainer into a large bowl, with another bowl to catch the solids. Discard solids.
- Place onion in a strainer and rinse under cold water. Shake to remove excess moisture. Stir onion, garlic, cilantro, water, lime juice and salt into the salsa. If too tart, season with a pinch of sugar.
