Chef Heidi Allison
Roasted Salsa Verde
Roasted Salsa Verde
Rated 5.0 stars by 1 users
Category
Sauces & Seasonings
Cuisine
Mexican
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
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1 pound tomatillos (approximately 10 large or 20 small) husked and rinsed
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2 Jalapeno Chiles, stemmed, seeds removed and minced
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1/4 large white onion
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4 cloves organic garlic, skin left on
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1/2 teaspoon kosher salt
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1/2 cup hot water
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1 bunch cilantro, chopped
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1 pinch fresh ground black pepper
Directions
Preheat the boiler. Place the tomatillos, jalapenos, onion and garlic in a medium baking pan. Broil, turning frequently, until all sides are lightly charred (about 15 minutes). Set aside and cool.
Add garlic, onion, and salt to a mortar and grind to a thick paste. Add jalapenos, tomatillos, pan juices and water (a little at a time) until a thick sauce is achieved. Add cilantro. Season with black pepper.
Recipe Note
Roasting mellows the sharp flavor of the tomatillos. Leaving the skin on the garlic prevents it from burning.
Related Recipes
Filed in:
Cilantro,
Jalapeno,
Jalapeno Peppers,
Organic Garlic,
Organic White Onions,
Roasted,
Roasted Salsa Verde,
Salsa Verde,
Sauces & Seasonings,
Tomatillo,
White Onion
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