How to Make Tomatillo Salsa

The heat in this salsa has a way of creeping up on you, so go easy on the chiles at first. Serves a small get-together.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 garlic cloves - unpeeled
• 1/2 tsp. salt
• 6 tomatillos, fresh , husked and rinsed
• 2 dried chile japones (Japanese chile) , or more depending on taste
• 1/2 tsp. salt
• 2 dried chile japones (Japanese chile) , or more depending on taste
• 3 garlic cloves - unpeeled
• 6 tomatillos, fresh , husked and rinsed

1. Heat a cast-iron griddle or skillet over medium heat. Stem, seed and split the chiles lengthwise with your finger or a knife and press them flat.

2. Using a spatula, flatten the chiles one at a time on the surface of the griddle. After a few seconds, you will see a small puff of smoke come from the chile.

3. Immediately remove the chile from the griddle. Repeat with the remaining chiles.

4. Put the garlic and tomatillos on the griddle.

5. Turning occasionally, let the tomatillos blacken in spots. The garlic will soften and get brown spots on the skin.

6. Once the tomatillos are softened, remove them and the garlic from the griddle. Peel the garlic and place in a food processor with the tomatillos, chiles, 3 tbsp. water and the salt. Puree thoroughly.

7. Put the salsa in a bowl and let sit for 30 minutes. Taste for seasoning and add more salt or chiles as desired.

Tips & Warnings

• Darkening the tomatillos on the griddle brings out their natural sweetness and gives them a nice smoky flavor.
• The innards and seeds of fresh chilies can burn your hands. Be careful when handling them (some people even wear gloves), and wash your hands with soap afterwards. If your fingers do start to tingle later, don't be alarmed; the feeling shouldn't take too long to dissipate (depending on how many chilies you've handled).

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