Salsa Verde
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
41
Sweetness
62
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cilantro (chopped fresh)1 tsp
Sugar (or more)2 tbsps
Olive Oil2 tbsps
Lime Juice (or more fresh)Directions:
1
Prepare barbecue (medium-high heat)
2
Thread garlic onto skewer
3
Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic
4
Cool
5
Peel garlic
6
Trim core from onion
7
Scrape some of burnt skin off chiles; stem
8
Seed chiles for milder salsa, if desired
9
Coarsely chop onion, chiles, and garlic
10
Transfer tomatillos and all vegetables to blender
11
Add cilantro and 1/2 teaspoon sugar; puree until smooth
12
Season to taste with coarse salt
13
Heat oil in heavy large saucepan over high heat
14
Carefully add tomatillo mixture (juices may splatter)
15
Stir until slightly thickened, stirring often, about 2 minutes
16
Add broth and 2 tablespoons lime juice
17
Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes
18
Season to taste with salt and more sugar and lime juice, if desired
19
DO AHEAD: Can be made 1 day ahead
20
Cool slightly, then cover and chill
21
Prepare barbecue (medium-high heat)
22
Thread garlic onto skewer
23
Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic
24
Cool
25
Peel garlic
26
Trim core from onion
27
Scrape some of burnt skin off chiles; stem
28
Seed chiles for milder salsa, if desired
29
Coarsely chop onion, chiles, and garlic
30
Transfer tomatillos and all vegetables to blender
31
Add cilantro and 1/2 teaspoon sugar; puree until smooth
32
Season to taste with coarse salt
33
Heat oil in heavy large saucepan over high heat
34
Carefully add tomatillo mixture (juices may splatter)
35
Stir until slightly thickened, stirring often, about 2 minutes
36
Add broth and 2 tablespoons lime juice
37
Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes
38
Season to taste with salt and more sugar and lime juice, if desired
39
DO AHEAD: Can be made 1 day ahead
40
Cool slightly, then cover and chill