Salsa Verde

I tend to prefer salsas made with tomatoes for chips, but as a condiment on tacos, eggs, etc, I’m a huge fan of this green tomatillo salsa. It’s tangy, sweet and spicy with some very concentrated flavours owing to the fact that everything gets fire roasted before it goes into the salsa.You could of course use canned tomatillos, but given how widely available the fresh ones are here in North America, there really isn’t any excuse to not use fresh ones.

Yield:

Makes 2 Cups

Ingredients

1. 5 medium tomatillos
2. 1 medium serrano chili
3. 3 cloves unpeeled garlic
4. juice of 1/2 lime
5. 1/2 medium onion minced
6. 10 sprigs of cilantro minced
7. 1 tsp kosher salt

Directions

1. Peel the husks off the tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
2. Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Place the tomatillos, chili and garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
3. Remove everything from the oven with the foil, being careful not to spill any of the liquid. Remove the core excess char from the tomatillos and mince with a sharp knife. Mince the chili and garlic and add to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.

Notes