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Rick Bayless Essential Salsa: Roasted Tomatillo Salsa

Tomatillo salsa can be made in so many different ways and with different proportions. I’m going to encourage you to play around a little bit. Instead of roasting the tomatillos, you—like many people in Mexico—may like them boiled just until they turn from lime-green to olive. I don’t care for raw garlic, but you may. Or you may want to leave it out all together. Sometimes I like the flavor of raw chile here, instead of roasted. Though cilantro is classic, you may experiment with other herbs—anything from mint to basil or parsley. Trust your own taste. The reason I gravitate to a roasted tomatillo version when I’m cooking at home is this: Tomatillos are acidic and roasting adds welcome sweetness (think about the difference between boiled carrots and roasted ones). Plus, the bits of charred skin add a rustic gutsiness. Roasted garlic is sweet, too, and roasted chiles are way more mellow than raw ones. So, you can see that I lean toward a salsa verde that’s mellow-rustic, with a sweet-tart balance. If that sounds good to you, follow my lead below. RECIPE 👉 https://www.rickbayless.com/recipe/ro...