Blackened Tomatillo Salsa
A deeply flavored tomatillo salsa achieves a subtle smokiness from pan-roasting tomatillos, garlic, and onion before blending.
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Instructions
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Heat a large cast-iron skillet or griddle over medium-high heat until very hot.
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Roast 1 1/2 pounds husked and rinsed tomatillos, 1 to 2 medium serrano chiles, 1/2 small white onion (halved), and 2 medium garlic cloves in the pan for about 10 minutes, rotating until blackened and blistered.
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Combine the roasted ingredients and 1 teaspoon salt in a blender, then pulse 5-6 times until coarsely chopped.
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Add 1 cup packed chopped fresh cilantro and pulse to your desired consistency.
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Cool before serving; refrigerate any leftovers.