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Roasted Tomatillo Salsa


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  • 3 pounds fresh tomatillos (or six 11-oz cans tomatillos)
  • 10 fresh serrano chiles
  • 6 garlic cloves unpeeled
  • 2 onions cut into wedges
  • 1 cup fresh cilantro leaves
  • 1 tablespoon kosher salt plus
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly-squeezed lime juice


Servings 6


Step 1

Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 4 cups. Broil fresh tomatillos (do not broil canned), chiles, garlic, and onions on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes.

Peel garlic and pull off tops of chiles. Puree all ingredients in a food processor.

This recipe yields 6 cups.

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