I quickly searched my epicurious app for a salsa verde recipe, bracing myself for a complicated endeavor. I found a recipe and got ready to begin. Incidentally this was just as JiT was hopping in the shower.
I preheated the broiler and pulled out my four tomatillos. I peeled the sticky leaves from the fruit then rinsed them under water. Set them on a broiler pan. Next to them I added 1 clove of garlic and 1 Serrano chile. Into the oven they went on the top rack about an inch or two from the heat. While they charred I pulled the leaves off a handful of cilantro (maybe a quarter cup loosely packed). Threw the leaves in the food processor and added about a 1/4 of a small purple onion. At this point I turned over the tomatillos and chili in the broiler to get a little bit of char on both sides. Then stuck them back in. After a total of seven minutes in the oven I pulled out the veggies and added them to the food processor (take the top and most of the seeds out if your chile to control the heat). I hit the button and let the mix blend until it reached salsa consistency; added a squeeze of lemon juice from a small lemon wedge as well as about a half teaspoon of kosher salt. Process for a few seconds more and you’ve got salsa. Awesome, amazing delicious ten minute salsa! Seriously…as I was dipping a test chip JiT had just finished his shower.
Probably the hardest thing about this will be finding the tomatillos– check out farmers markets, Mexican groceries or Whole Foods. Enjoy!
Posted using BlogPress from my iPhone