Salsa Verde (Green Tomatillo Salsa)
Stovetop Recipe
Ingredients:
2 pounds tomatillos, husks removed and rinsed
2 cloves garlic
2 serrano or jalapeno peppers (more or less to taste)
1 cup cilantro leaves and stems, chopped
1/4 cup roughly chopped white onion
1 teaspoon sea salt (or to taste)
2 tablespoons oil (optional, see final steps in the instructions)
(can half this recipe, if desired)
Directions:
1. Place tomatillos, garlic cloves and chiles in a pot with enough water to cover. Place over medium high heat and simmer for about 10 minutes, until tomatillos are soft but not falling apart.
2. Transfer the tomatillo, garlic and chili (start with just 1 and adjust spice as desired) to a blender with 1/2 cup of the cooking liquid. Blend until smooth.
3. Add the cilantro, onion and salt and process again.
4. Taste and season with more salt or chili if desired.
5. Optional — if you want to thicken the salsa and get a deeper flavor:
Set a saucepan over medium heat. Once hot, add the oil and pour in the salsa. Bring to a gentle simmer and cook 6-8 minutes until slightly thickened. Turn off the heat and cool to room temperature before serving.
Oven Recipe
Ingredients:
1 pound tomatillos, husks removed and rinsed
1 clove garlic (with peel on)
1 thick slice of a large white onion (about 2 ounces)
1 serrano or jalapeno peppers (more or less to taste)
1/2 cup cilantro leaves and stems, chopped
1/2 teaspoon sea salt (or to taste)
Directions:
1. Preheat the oven broiler.
2. On a small baking dish or baking sheet lined with foil, place the tomatillos, garlic, onion slice and chili. Place under the broiler for 8-10 minutes, flipping the ingredients to char each side, until everything is charred and mushy. Watch the garlic carefully and do not let it burn.
3. Remove from the oven. Once the garlic is cool enough to handle, peel off the husk.
4. Add all of the charred ingredients and their juices into a blender along with the cilantro and salt. Blend until your desired texture. Enjoy!