Roasted Salsa Verde
Ingredients:
1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
2 cloves garlic, peeled
1 to 3 serrano peppers, stemmed
1/2 cup chopped white onion
1/4 cup packed fresh cilantro leaves (more to taste)
2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
1/2 to 1 teaspoon salt, to taste
2 cloves garlic, peeled
1 to 3 serrano peppers, stemmed
1/2 cup chopped white onion
1/4 cup packed fresh cilantro leaves (more to taste)
2 tablespoons to 1/4 cup lime juice (1 to 2 medium limes, juiced), to taste
1/2 to 1 teaspoon salt, to taste
Directions:
Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos, garlic, and pepper(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos, garlic, and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, lime juice and salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, garlic, pepper(s), and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
Remove the baking sheet from the oven, carefully flip over the tomatillos, garlic, and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, lime juice and salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, garlic, pepper(s), and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.
Notes:
If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
Store in an airtight container in the fridge for up to a week (three days if you add avocado).
For a traditional roasted red salsa, use tomatoes instead of tomatillos.
Omit the peppers entirely for mild salsa, use 1 to 2 jalapeño peppers for medium salsa and 3 or more serranos for hot salsa. Use habanero peppers if you are trying to prove something to yourself.
Adding a splash of tequila wakes up the flavors and makes this an even better treat. Don't worry about making it kid safe...as long as you don't use a whole bottle of tequila. If you do, you've got bigger problems than you may be ready to admit...
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
Store in an airtight container in the fridge for up to a week (three days if you add avocado).
For a traditional roasted red salsa, use tomatoes instead of tomatillos.
Omit the peppers entirely for mild salsa, use 1 to 2 jalapeño peppers for medium salsa and 3 or more serranos for hot salsa. Use habanero peppers if you are trying to prove something to yourself.
Adding a splash of tequila wakes up the flavors and makes this an even better treat. Don't worry about making it kid safe...as long as you don't use a whole bottle of tequila. If you do, you've got bigger problems than you may be ready to admit...