TOMATILLOS ARE THE quintessential Mexican “tomatoes,” although they are not really tomatoes at all. Fresh tomatillos show up in markets when red tomatoes do. These green fruits are covered with a papery husk that must be peeled away. Raw, they are quite tart. But roasting brings out lemony, herbal flavors, which become almost floral when combined with lime and cilantro. This salsa is delicious with chips or spooned onto any dish where a tomato based salsa would work.
MAKES: ABOUT 1½ CUPS
INGREDIENTS:
- 2 pints tomatillos (about 1 pound)
- 2 jalapeños, seeded and chopped
- ½ small onion, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh cilantro leaves, or to taste
- 2 teaspoons freshly squeezed lime juice, or to taste
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or small roasting pan.
- Peel the dry, papery skin from the tomatillos, rinse, and pat dry. Cut the tomatillos into quarters and place in a medium-size bowl with the jalapeños and onion. Add the oil and toss to coat. Arrange in a single layer on the baking sheet.
- Roast for about 15 minutes, until the tomatillos are quite soft.
- Combine the roasted vegetables and cilantro in a food processor and pulse to make a rough puree.
- Pour into a small bowl and add the lime juice and salt and pepper to taste. Let stand for at least 15 minutes to allow the flavors to blend. Taste and adjust the seasonings, adding more cilantro, lime juice, salt, or pepper as needed.
- This salsa is best on the day it is made, but it can be stored in the refrigerator, tightly covered, for up to 3 days.
- Serve at room temperature.
