Page 8 - ClubLife Weekly 053122

CHEF'S CORNER

R O A S T E D T O M A T I L L O S A L S A

Ingredients

1 1/2 pounds tomatillos, husks
removed (about 10 medium)
1 medium white onion, peeled & split
in half
2-4 Serrano or Jalapeno Chiles
(adjust according to spice tolerance,
remove seeds & ribs for milder spice)
10-15 Sprigs Cilantro (discard tough
lower stems)
1 Tbsp. Vegetable Oil
Kosher Salt to taste

Directions

1. Adjust oven rack to 4 inches below broiler and
preheat broiler to high. Place tomatillos, onions, and
chilies on a foil-lined rimmed baking sheet. Broil Notes
until tomatillos are darkly charred, blackened on top
and completely tender, 6-12 minutes.
2. Transfer vegetables and their juice to a blender, food Wow your guests this
processor or the cup of an immersion blender. Add summer with the
half of cilantro. Blend in pulses until a rough puree is perfect, poolside
formed. salsa. Skip the store-
3. Heat oil in a medium saucepan over high heat until bought salsa and
shimmering. Pour salsa into the hot oil all at once (it prepare your own
will steam and sputter). Immediately start stirring
and continue to cook, stirring, until salsa is darkened freshly made. This
and thick enough to coat the back of the spoon, salsa pairs well with
about 3 minutes. Remove from heat. blue corn tortilla chips
4. Finely chop remaining cilantro and stir into salsa. or would even be
Season to taste with salt. Let cool and then serve. perfect as a topper for
Salsa can be stored in the refridgerator for up to 5 your street tacos.
days.

Executive Chef

Harold Ramos