Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1 garlic clove, unpeeled
- 1 thick slice of a large white onion, (about 2 ounces)
- 1 whole jalapeño or serrano chile, or more to taste
- 1/2 cup fresh cilantro leaves and upper stems, coarsely chopped
- 1/2 teaspoon kosher or coarse sea salt, or more to taste
To Prepare
- Pre-heat the broiler.
- On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
- In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.
I use it to cook tiny chicken omelets in. And it’s SO delicioso !!!!!!! I learned it in Mexico! I watched the mother in the family I lived with and she showed me how to make so many great dishes. I even got to help make mole poblano from scratch !! And I used the metate and molcajete too Many years sgo.. I still go back to visit since 1977! San Angel area in DF and now in Michoacan near Zinepecuaro. I love your show because you film there and you are like my wonderful people there!
Aw thank you so much, Gail! 💕
Hi Pati,
I was wonder if I could can this salsa. If so, is there anything it is best to add to the salsa until the day it is served?
Yes…just follow your normal canning process. And it is good to go…no need to anything to it when you serve it, Mary.
trying to find today’s recipes for your daddy crispy chicken and your corn salad.
Here you go: https://patijinich.com/recipe/oaxacan-chicken-with-oregano-and-garlic/ https://patijinich.com/recipe/grilled-corn-salad/
Pati
Made this last nice. A real winner.
Congratulations on your James Beard award. I bet you are eliated.
Mark
Oh I’m so glad you enjoyed the salsa, Mark! And I’m beyond elated 🙂
How long will the salsita keep in the fridge, and can it be frozen?
Thank you.
It will stay good in the fridge for like 5 days. I don’t recommend freezing it.
Absolutely amazing, I love your shows, and have tried a number of recipes. Absolutely the best. I used this as a salsa and also to make chili verde.
Thank YOU David!
Can you tell me the best use for this salsa? Chips? As a base gravy for hot dishes? Thanks.
Enchiladas, sopes, and so much more…
Hi Pati. I love your shows. Would this to tomatillo Salsita be good to use as an enchilada sauce?
YES! It would be great.