Tomatillo Salsa

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Appears in Cook's Illustrated July/August 2014

For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

SERVES 8 (Makes 2 Cups)

TIME 45 minutes

has video

WHY THIS RECIPE WORKS

Most tomatillo salsa recipes call for cooking the tomatillos. We found that charring half under the broiler and leaving the other half raw produced the moderately tangy and slightly chunky texture that we were after. Fresh chiles, cilantro,...

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