Tomatillo Salsa

photo by hozae

Feels like the last few days of barbecue weather so we grilled hanger steaks and drank beers with our neighbors tonight. Hugh made a lovely salsa with the little tomatillos and gnarly green chiles from last Saturday, charring them under the broiler to make them easy to peel, but also to give the sauce a super smoky flavor. If there was any leftover it would have been delicious with fried eggs or grilled fish. But it was so good, we finished it all.

–Tejal

Tomatillo Salsa

6-8 tomatillos
1 cubanelle pepper, or other tasty peppers  (like 2 serranos or 3 jalapeños)
1 bunch cilantro, stems and all, washed and chopped
2 tablespoons extra virgin olive oil
Juice of two limes
Salt, to taste

Broil the tomatillos, in their husks, and the whole peppers, turning every few minutes to char evenly. Remove, cover, and chill. When cold, remove the husks from the tomatillos and peel the skin from peppers. Drop into a blender or food processor with the cilantro, olive oil and lime juice. Blend until smooth, or sort of smooth, seasoning to taste.

Note: We like things pretty sharp, but if you don’t, just add half the lime juice and twice the olive oil.

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