Charred Tomatillo Salsa
Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.
- Yield: Makes about 4 cups
Source: The Martha Stewart Show, February 2010
- 2 pounds tomatillos, husks removed, rinsed, and patted dry
- 1/2 large sweet onion, cut into 1-inch pieces (about 1 cup)
- 1 large jalapeno, coarsely chopped
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons coarse salt
Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.
Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.
Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.