Salsa Verde: Green Tomatillo Salsa
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
40
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1
SaltDirections:
1
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang
2
The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without
3
For the All-Raw version: Roughly chop the tomatillos and the chiles
4
In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water
5
Process to a coarse puree, then scrape into a serving dish
6
Rinse the onion under cold water, then shake to remove excess moisture
7
Stir into the salsa and season with salt, usually a generous 1/4 teaspoon
8
For the Roasted version: Preheat a broiler
9
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes
10
Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles
11
In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet
12
Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish
13
Rinse the onion under cold water, then shake to remove the excess moisture
14
Stir into the salsa and season with salt, usually a generous 1/4 teaspoon