Use as a dip or condiment to spice up your favorite meal. Yield: 1 ½ pints
- ½ lb fresh tomatillos, husks removed and rinsed
- 1–3 serrano or jalepeno peppers *See note below
- ¼ medium white onion (left in 1 piece), plus 2 tbsp minced onion, divided
- 1 large clove garlic, peeled
- ½ cup water
- 1 ½ tsp salt
- ¼ cup chopped cilantro
- Preheat a griddle, large cast iron skillet or comal over high heat. Place the tomatillos, peppers, onion and garlic on the griddle and let them sit a few minutes until they begin to char and blacken on the bottom. Turn the vegetables until they are charred on all sides and softened, about 10 minutes.
- Transfer the vegetables to a food processor along with the water and salt and pulse until you have a chunky consistency (add more water if it’s too thick). Transfer to a bowl and stir in the remaining minced onion and cilantro.
- Keep refrigerated in a tightly sealed glass jar for up to a week.
- *Chiles vary greatly in the amount of heat they contain, even within the same variety. Serranos tend to be spicier than jalepenos, however the opposite can often be the case. I always like to split the chiles down the center in order to test their heat before using. Use a finger to tough the ribs and seeds of the pepper, and then lick your finger. If it immediately sets you on fire, then you know it’s a hot one. To keep the salsa mild, be sure to remove the ribs and seeds before toasting. But if you like it spicy like me, go crazy.
Keywords: salsa verde, tomatillos, stovetop salsa, green salsa