Freshly husked and oven-broiled, roasted tomatillos provide a smoky warmth you just won’t find in jarred salsa. To reduce the sodium here, use half the suggested amount of salt; the flavor will pick right back up with tortilla chips. While fresh tomatillos are an end-of-summer through fall item, you can use the canned variety to whip this up; and play around with the pepper selection to personalize your dip and control the heat.
Recipe information
Yield
Makes 3 about cups
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
If using fresh tomatillos, remove the husks and rinse the tomatillos under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups.
Step 3
Broil the chiles, garlic, and fresh tomatillos (do not broil canned) on the rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Step 4
Peel the garlic and pull off the tops of the chiles. Purée all the ingredients in a blender.
DO AHEAD
Step 5
The SALSA can be made 1 day ahead and covered and chilled.
