If you’re unfamiliar with tomatillos, they look like small green tomatoes covered by a papery husk. They’re related to tomatoes, but have a distinctive tart flavor. (Note that they are not the same as green tomatoes, which are simply unripe tomatoes.) You can find them in most grocery stores. Before using them, remove the papery husk. You’ll notice that they have a sticky substance on the surface — just rinse them under water and it will come right off.
- tomatillos : 500 g (husked, rinsed, and quartered)
- small yellow onions : 2 piece (cut into 1-inch wedges)
- cloves garlic : 4 clove (peeled)
- jalapeño pepper : 1 piece (left whole (or remove the ribs and seeds for a mild salsa))
- extra virgin olive oil : 3 Tbsp
- salt : 1 tsp
- ground cumin : 1 tsp
- sugar : 0.5 tsp
- packed fresh cilantro leaves : 0.75 cup (plus a bit more for serving)
Stages of cooking
To begin, place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and charred, 10-12 minutes.
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro.
Pulse until chunky, then taste and adjust seasoning, if necessary.
Transfer the salsa to a bowl and serve warm, at room temperature, or slightly chilled.