How do you properly roast and peel tomatillos for an authentic green salsa verde?

Question

Every time I try to make salsa, the tomatillos taste too bitter or raw. What dry-heat cooking method caramelizes their natural sugars?

ChefLine · Answer

Remove the sticky husks and rinse them. Place the tomatillos on a dry, hot cast-iron skillet or directly under the oven broiler. Let the skins blister and turn entirely black on all sides. This deep charring destroys the bitterness and adds a smoky sweetness.

How do you properly roast and peel tomatillos for an authentic green salsa verde?

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