🔕 🔔

My Basket ()

All questions

A question about a recipe: Roasted Tomatillo Salsa

Ddaefa99 fcc3 47ec b238 2b7cb30cd918  pict0124

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!

asked by KKT over 5 years ago
6 answers 1406 views
B5d4c31e d9a4 4f0e ae4e ecaa0cf95de6  dsc 0253 2
Miranda Rake

Miranda is a contributor at Food52.

added over 5 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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

8fa0f8d4 835b 492f a30f 05fa2f72d82b  pict0361
added over 5 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!

Fe7a777a 0cb9 4520 b309 cc1ea77d9c84  dscf0037 2
added over 5 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.

8fa0f8d4 835b 492f a30f 05fa2f72d82b  pict0361
added over 5 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!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.