Food & Cooking Recipes Appetizers Roasted Tomatillo-Chile Salsa 4.0 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 3/4 cup This salsa works well with our Pork Tamales. Ingredients 10 ounces tomatillos, husks removed, tomatillos rinsed and dried 4 garlic cloves, unpeeled 1 Hatch chile or Hungarian wax chile 3 chipotle chiles (canned in adobo sauce), rinsed and seeded 1 teaspoon coarse salt Pinch of granulated sugar ¼ cup fresh cilantro leaves, coarsely chopped Directions Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes. When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth. Print