A random tweetpic from Chicago chef & Top Chef Master Rick Bayless roasting a tray of tomatillos gave me this salsa idea for the leftover tomatillos I had in my fridge. It’s fresh and fruity, but still has a little bit of a kick. It goes great on grilled fish too. I’m not a fan of canned tomatillos, so try to get fresh if you can.
- 1 1/2 pounds fresh tomatillos
- 3 fresh jalapeños
- 2 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 1 large onion, coarsely chopped
- 2 teaspoons coarse salt
1.) Preheat broiler.
2.) Remove tomatillos husks and rinse under warm water to remove stickiness.
3.) Broil garlic,and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 8 minutes.
4.) Purée all ingredients in a blender.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.