Wednesday, December 25, 2019
Salsa Verde (Green Salsa)
Salsa Verde (Green Salsa)
1 1/4 lbs tomatillos*, husked
1 jalapeno**, stem removed (before or after roasting)
2/3 cup chopped yellow onion, rinsed under water to remove harsh bite
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 tsp salt, or to taste
1/2 - 1 tsp sugar, to taste
1 Tbsp fresh lime juice
3 Tbsp water, then more as desired
Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).
Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer.
Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
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