Salsa Verde
A great Salsa Verde with tomatillos and
jalapeno peppers recipe. The roasted tomatillos add a citrus
flavor that is delicious served with fish or roast beef. It's also
great served as a dip with tortilla chips.
8 medium tomatillos
1 jalapeno or serrano chile (if you want more heat)
5 or 6 sprigs fresh cilantro
1/4 cup water
1/4 cup finely diced onion
Salt to taste
Preheat broiler. Husk, rinse and wash tomatillos. Dry with
paper towel. Remove the stem from the jalapeno or serrano chile.
Place tomatillos and the chile on a baking sheet. Broil for 5 minutes
(about 4 to 5 inches from heat) or until blackened in spots. Turn and
roast for 3 to 4 minutes more or until blistered.
Allow to cool on the baking sheet and save liquid.
In blender, combine roasted tomatillos, chile and
juices from pan. Add cilantro and water. Puree. Place in bowl. Add onion.
Season to taste with salt.
Refrigerate in an airtight container up to 4 days. Bring to room
temperature befor serving.
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