Salsa Verde
This vibrant and nutritious salsa is crafted from roasted tomatillos, peppers, garlic, onions, and fresh cilantro. It's an ideal accompaniment for your tortilla chips or as a flavorful substitute in dishes that require jarred Salsa Verde.
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Ingredients
- 3/4 lb tomatillos
- 2 tbsp chopped onion
- 2 tbsp chopped cilantro
- 1/4 teaspoon sugar
- 1 tsp kosher salt
- 1 serrano chili
- 1 clove garlic
- 1 poblano chilli
Instructions
- 1
Set your broiler to preheat. Clean the tomatillos by rinsing them under cold water and drying them off. Prepare a broiler pan by lining it with aluminum foil, then place the tomatillos on the foil alongside the poblano and serrano peppers. Broil them for approximately 3 minutes, or until the tops are nicely charred. Using tongs, carefully flip the vegetables and continue broiling the other sides for an additional 3 to 4 minutes until they are also charred.
- 2
Once broiling is complete, wrap the tomatillos and peppers in foil and allow them to rest for about 10 minutes. After resting, unwrap the foil, peel the skin off the poblano pepper, and take out the seeds. There’s no need to peel or seed the tomatillos and serrano pepper.
- 3
Transfer the tomatillos and peppers into a food processor bowl. Add the garlic, sugar, and salt to the mixture. Pulse the contents until everything is roughly chopped.
- 4
Introduce 5 to 6 tablespoons of water, along with the onion and cilantro, to the processor. Pulse the mixture briefly until you achieve a coarse puree, then scoop the salsa into a serving dish. This recipe yields approximately 1 3/4 cups.