Mexican Charred Tomatillo Salsa Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 2 pounds fresh tomatillos, husks removed
• 10 dried chile de arbol peppers
• 2 cloves garlic, unpeeled
• Salt to taste
• Tortilla chips, to serve

Directions

1. Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
2. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, for about 3 to 5 minutes. Transfer to a bowl.
3. Continue grilling tomatillos and garlic until they are evenly blackened, about 8 to 10 minutes more.
4. Peel the garlic and place it in a mortar and pestle. Season with salt and pound into a thick paste.
5. Add chiles to the mortar; pound until smooth.
6. Add as many tomatillos as you can fit in the mortar; pound until chunky.
7. Transfer the salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
8. Serve with tortilla chips for dipping.

Cooks Note

The chiles and garlic will finish before the tomatillos, so remove them once they are charred. Serve this salsa as a dip or to top enchiladas.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.