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 firs...

...t. I've never cooked with tomatillos before so I 'm not quite sure how to use them. Thanks in advance

  • Posted by: KKT
  • February 19, 2012
  • 1623 views
  • 6 Comments
Roasted Tomatillo Salsa
Recipe question for: Roasted Tomatillo Salsa

6 Comments

withinseason February 21, 2012
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.com/rbme154.php

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.
 
CottageGourmet February 21, 2012
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!
 
CottageGourmet February 21, 2012
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!
 
KKT February 20, 2012
Thank you for your answers! It worked out well :)
 
sfmiller February 20, 2012
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.
 
Miranda R. February 19, 2012
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!
 
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