Roasted Tomato or Tomatillo Salsa

Name: Roasted Tomato or Tomatillo Salsa
Yield: makes about 2 cups
Ingredients: 2 serrano chiles; 2 large garlic cloves; 4 medium-size ripe tomatoes, or 4 large tomatillos; 1 small onion; Salt; 1 lime; Handful of cilantro leaves, chopped

December 20, 2011

In Mexico, salsas are typically made with ingredients roasted on a clay comal, or griddle. A cast-iron skillet is a good substitute. When whole chile peppers, unpeeled garlic cloves, tomatoes, and tomatillos are dry-roasted, they brown as they cook and develop the toasty overtones that create deep flavors in the salsa. Another traditional tool is the molcajete y tejolote, a rough stone mortar and pestle used to mash and blend the salsa.

Cooks' Note

Green tomatillo salsa is very good with diced fresh avocado added at the end; you may need to add a little water to thin the salsa.

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