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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CharredTomatillo Salsa Recipe

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This recipe for CharredTomatillo Salsa is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 1/2 tablespoons olive oil (I use less)
8 tomatillos (husked, washed, halved or larger ones quartered)
1 large red onion (peeled and thinly sliced)
4 cloves garlic (peeled and smashed)
1 jalapeno (stemmed and split lengthwise)
1/2 cup cilantro leaves
1 lime (zested, juiced)
Kosher salt and freshly ground pepper (to taste)
Directions:
Directions:
On a foil lined baking sheet, add tomatillos, red onions, garlic, and jalapeno. Drizzle with olive oil, toss to coat, and season with salt and pepper. Shake out into an even layer and place in the broiler. Broil until the vegetables are deeply charred and tender, about 4-5 minutes. Remove from oven and set aside until vegetables are cool enough to handle.
In the bowl a food processor fitted with the blade attachment, add the charred vegetable mixture, cilantro, lime zest and juice. Season with salt and pulse until mixture has become a puree and is relatively smooth. Set aside to allow the flavors to combine.

You can also make this without charring the vegetables, which simplifies the whole process and it is equally delicious.
Personal Notes:
Personal Notes:
This is so awesome as a dip, or on a skirt steak or a flank steak. Or any steak, really, especially if it is sliced thin. You can also make this without charring the vegetables first - it's equally delicious, but a different flavor.

 

 

 

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