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Salsa Verde

Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.

ingredients:

  • 3 tomatillos, husked and rinsed
  • 2 large garlic cloves, peeled
  • ½ small white onion, quartered
  • ¼ cup fresh cilantro, rough chop
  1. Toss all but the cilantro with oil and place on a sheet pan in a 350 °F oven. Roast for approximately 1 hour.
  2. Finish the tomatillos under the broiler, turning them every few minutes until char develops on the skin.
  3. When everything has cooled to the touch, transfer all (including any liquid from the tomatillos) to a blender. Add cilantro and blend to a coarse puree. Add salt/pepper to taste.
Written by Jeff Frey on Saturday March 5, 2016
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