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Quick roasted Tomatillo Saucetomatillos
jalapeno peppers (we like 1-2 peppers for every 10-15 tomatillos)
cilantro
salt
Preheat your broiler.
Peel away the papery covering on the tomatillos. Rinse and dry.
Wash the jalapenos and snap the stems off of them.
Place the tomatillos and jalapenos on a large baking sheet. Broil until the tops of the tomatillos begin to brown/blacken. Flip over and brown the other side.
Place the tomatillos and jalapenos in the blender, in batches, and puree until smooth. Add salt and cilantro to taste.
Use immediately or freeze for later.
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4 comments:
one of our fave toppings for anything mexican! try adding a really ripe avocado to your sauce... it adds great flavor and texture!
Great recipe — and simple, which is nice. I absolutely love your photos! They're beautiful.
Melissa
Can the tomatillos be grilled? The broiler in June is a bad idea for Maryland. :)
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Rachel - Absolutely! High heat -- oil the grates -- turn every 2 minutes or so until getting soft and nicely blackened. In fact, you might want to use a grill basket because they may get too soft and that would prevent them from falling through.
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