SALSA VERDE

• portioner: 2 Cups

Ingredienser

12 medium tomatillos (about 1½ pounds), papery skin removed, tomatillos left whole

1 medium jalapeño, left whole

2 garlic cloves

½ medium white onion

¼ cup chopped fresh cilantro

Juice of 1 lime, plus extra to taste

1 tablespoon kosher salt, plus extra to taste

Vejledning

Heat a large heavy skillet over medium heat until it is very hot, about 4 minutes. Add the whole tomatillos and jalapeño. They should sizzle when they hit the dry hot pan. Cook until the vegetables are black and blistered in spots and soft on one side, 5 to 7 minutes. Use tongs to turn the tomatillos and jalapeño over. Add the garlic cloves. Cook the tomatillos, jalapeño, and garlic until the tomatillos and jalapeño are blistered and the garlic cloves are toasted but not burned, 5 to 7 minutes more. Remove the pan from the heat and let the mixture cool to room temperature.

Transfer the tomatillos, jalapeño, and garlic to a blender or food processor and add the onion, cilantro, lime juice, and salt. Process until the sauce is completely smooth. Taste and add more salt or lime juice if desired. Transfer the sauce to a bowl and chill before serving, or refrigerate it in an airtight container for up to 5 days.

Notater

We’ve served this as a taco topper, as a table salsa, and as a sauce for branzino and other fish specials we sometimes run at the restaurant. Cooking the whole tomatillos and jalapeño in the skillet softens the vegetables and blisters their skins, adding a deep toasty flavor to the salsa. Like our Pico de Gallo (this page) it’s very versatile…and very delicious.