Salsa Verde: Green Tomatillo Salsa

Recipe courtesy Rick Bayless. From Mexico: One plate at a Time; Scribner, 2000.
Episode: Mexico with Rick Bayless

Photo: Salsa Verde: Green Tomatillo Salsa

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: about 1 cup
LEVEL: --

ingredients

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • Scant 1/4 cup finely chopped onion
  • Salt
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Directions

Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

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  • on September 27, 2012

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    This recipe seems so simple, but boy does it pack a LOT of flavor! I grow tomatillos and cilantro, and love salsa verde. I have been to Rick's Frontera Grill in Chicago, and have his book dedicated to various types of salsas (all are delicious!
    I made the ROASTED version, because I like a little smokiness in my salsa, and followed the recipe to a tee (even though I quadrupled it b/c of all the tomatillos I had on hand, and I was just in HEAVEN when I tasted it. I did can mine in Ball jars simply for the fact that I can't eat that much salsa at once! Just make the recipe, fill the jars, and process in your canning pressure cooker, and store.
    Leave it to Rick to come up with something AMAZING once again!

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