🔎

My Basket ()

A question about a recipe: Roasted Tomatillo Salsa

I have a question about the recipe "Roasted Tomatillo Salsa" from CottageGourmet. Do you add the tomatillos to the skillet whole? Some of the tomatillos I have are somewhat large, so I was wondering if they should be sliced first. I've never cooked with tomatillos before so I 'm not quite sure how to use them. Thanks in advance!

Pict0124
Answer »
Dsc_0253_2

Miranda is a contributor at Food52.

added about 2 years ago

I haven't actually made the recipe, but reading through it, I would say that you should leave them whole for the oil roasting, even if they're somewhat large. Good luck!

sfmiller added about 2 years ago

Definitely leave them whole. You're going for charred skin; if you cut them they'll release liquid as they cook, which cools down the pan and inhibits charring.

KKT added about 2 years ago

Thank you for your answers! It worked out well :)

Pict0361
CottageGourmet added about 2 years ago

I think it's fine to cut them in half if they're large. What you want to achieve with this salsa is a blistering of the skin, so if you do cut them put them in skin-side-down. Enjoy!

Dscf0037_2
withinseason added about 2 years ago

This recipe is fantastic - I made some last summer and just finished the frozen leftovers. Miss it already!

Anyway. I had the same dilemma and ended up finding that Rick Bayless has a really similar recipe & method. But he halves his tomatillos and puts them cut side down. You can read his version here : http://www.kalamazoogourmet...

I did some of each version and the results were great either way. I ended up favoring the whole method, just pulling the smaller ones off the pan earlier as needed. You can't really mess this recipe up.

Pict0361
CottageGourmet added about 2 years ago

Glad you liked it! I usually make it with small tomatillos, smaller the better, sometimes as little as grapes and tinged with a purplish color. I don't know the difference in cultivars but whatever I've used, the salsa has turned out well. I've never actually frozen it, though, so that was good information, thank you!

No need to email me as additional
answers are added to this question.