If there is one thing that you long to see after a couple of months of winter, it’s a touch of green. And so, in the middle of an on-going blizzard, I give you the beautiful, and so so so easy (on the eyes and the kitchen), salsa verde.
Recipe adapted from Rick Bayless, I simply omitted the onions and garlic. But the tomatillos have such a round, all encompassing flavor that you don’t even miss the pungent roots
Perfect for chips, burritos, and enchiladas… and whatever else you want to dump this magical sauce on!
Makes about 1.5 to 2 cups of salsa
6 medium sized tomatillos
Fresh hot green chiles, to taste (roughly 1 serranos or 2 jalapeno)
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Fresh juice from at least half a lime, then add more to taste
Salt to taste
Husk and rinse tomatillos and peppers. If you don’t like it too spicy, you can also stem the peppers. I love spice, so I left the seeds intact.
Place your tomatillos and peppers in a pyrex/glass casserole dish. I also sliced my peppers in half.
Place it on an oven rack about 6 inches from the broiler.
Broil on high for about 10 mins. Remove from oven. Tops should be slightly charred.
Using tongs, flip tomatillos and peppers over.
Broil on low for another 10-15 mins, or until you see the juices escaping and the tomatillos soft.
Let cool for about five minutes, then transfer to blender with lime juice cilantro sprigs and salt.
Blend at low until all is well chopped and combined. Serve hot or cold. Refrigerate for storage.