Roasted Salsa Verde
Roasted Salsa Verde - kvalifood.com
Mexican salsa verde is a tomatillo-based sauce used on everything from chips to enchiladas. This roasted version is brighter and works well as a table salsa.
Ingredients
- 680 g fresh tomatillos (about 12 medium), husked, rinsed
- 2 serrano chiles, stemmed (or 1 jalapeno)
- 2 garlic cloves, unpeeled
- 1/2 medium white onion (ca. 50 g), finely diced, rinsed
- 15 g loosely packed fresh cilantro, roughly chopped
- 3/4 tsp salt, to taste
Directions
- Broil tomatillos, chiles, and unpeeled garlic 5-6 minutes until blistered. Flip and broil 4-5 minutes more.
- Peel garlic. Transfer tomatillos, garlic, one chile, and all juices to a blender. Pulse to a coarse puree.
- Taste for heat. Add the second chile if wanted.
- Stir in onion and cilantro. Season with salt.
- Keeps about 1 week refrigerated.
Notes
- Do not add lime juice. Tomatillos are naturally acidic.
- Select firm, bright green tomatillos.
- Makes ca. 2 cups.
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