Ingredients
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8
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5 - 6
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1/4
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-
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-
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-
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Directions
Green Tomatillo Salsa, Recipe by Rick Bayless and originally submitted by Mean Chef I adopted this recipe in September 2006 , This is a good salsa recipe We like it! Rick Bayless really knows his stuff Served this one up on taqueria style tacos Thanks for sharing-
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Steps
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1
Done
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Roast the Tomatillos and Chile (s) on a Baking Sheet 4 Inches Below a Very Hot Broiler, Until Darkly Roasted, Evenly Blackened in Spots, About 5 Minutes. |
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2
Done
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Flip Them Over and Roast the Other Side; 4 or 5 Minutes More Will Give You Splotchy-Black and Blistered Tomatillos and Chiles That Are Soft and Cooked Through. |
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3
Done
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Cool and Transfer Everything to a Blender, Including All of the Delicious Juice That Has Run Out Into the Baking Sheet. |
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4
Done
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Add the Cilantro and the 1/4 Cup Water and Blend to a Coarse Puree. |
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5
Done
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Rinse the Onion Under Cold Water, Then Shake to Remove Excess Moisture. |
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6
Done
|
Stir Into the Salsa and Season With Salt, Usually a Generous 1/4 Teaspoon of Salt. |
