Makesabout 3 cups
- Active time:15 min
- Start to finish:15 min
If you’re pressed for time, you may want to try a jarred brand of tomatillo salsa instead of makng it from scratch. We can’t attest to the quality of all of them, but we do love Rick Bayless’s, which has a fine, robust flavor. (Look for it in specialty foods stores and in some supermarkets.)
fresh tomatillos or 3 (11-oz cans tomatillos)
fresh serrano chiles
garlic cloves, unpeeled
large onion, coarsely chopped
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull of tops of chiles. Purée all ingredients in a blender.
Cooks’ note: Salsa can be made 1 day ahead and chilled, covered.