Salsa Verde

Salsa Verde

This gorgeous green salsa is made with tomatillos which are related to tomatoes as part of the night shade family (but closer to a goose berry or ground cherry). They grow with a papery husk around them that is removed prior to roasting. The salsa is bright, tangy and can be made as spicy as you like. It’s simple to make with minimal fresh ingredients and just a bit of roasting and blending. Enjoy it with tortilla chips but also on anything you would top with salsa.

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Serves 4-6

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Ingredients

6-8 medium Tomatillos
1 small Yellow onion (Save about 1/3)
4 cloves Garlic
1-2 Jalapeños, stems removed
small bunch Cilantro
Juice of 1 Lime
1/4 tsp Salt or more to taste

Equipment
Blender or Food Processor
Baking Sheet / Frying Pan

Notes

1.In place of broiling in the oven, you could also char the vegetables in a dry frying pan (or with very little oil) on medium high heat, turning occasionally until there is color on both sides.

2.If you like your salsa spicy try adding a serrano pepper along with the jalapeno and for even more heat leave the seeds in!

Directions

1.Remove the husks from the tomatillos and give them a good rinse to remove any stickiness.

2.Place the washed tomatillos onto a lined sheet pan along with the jalapeños, 2/3 of the onion and unpeeled garlic cloves. Place under the broiler at 400 for 8-10 minutes. Flip everything and continue broiling for another 8-10 minutes or until there is visible charring.

3.Once the vegetables are cool enough to handle, place them in a food processor or blender. Make sure to peel the garlic prior to blending. For less heat, remove the seeds from the jalapeños. Blend until combined, making sure to leave some texture.

4.Add in the cilantro, salt and lime juice and blend until incorporated or until desired consistency.

5.Remove the salsa from the blender or food processor. Finely mince the remaining 1/3 raw onion and add that to the salsa. Mix well and serve with tortilla chips or top everything you would salsa.