3poundstomatillosabout 20 tomatillos, husked and rinsed
2-3serrano peppers or jalapenoshalved, seeds and pith removed
1cupwhite oniondiced and rinsed with cold water
2clovesgarlicminced
1bunch cilantrorinsed well (use entire stem and leaves)
1teaspoonsalt
1lime
1teaspoonsugaroptional
Instructions
Turn broiler to 500° and line a cookie sheet with parchment paper.
Place tomatillos and peppers on the cookie sheet and place under the boiler. Broil ONE minute and remove chilis, placing them in a blender or food processor. Return tomatillos to the oven and broil an additional 3 minutes, then turn them over and broil 5 more minutes. When they have changed from a vibrant green to a brownish green and have some char on them, remove from the oven.
Add onion, garlic, cilantro and salt to the blender, add charred tomatillos.
Blend for 1 minute. Taste a little, if it is too spicy, you can add a little sugar to calm it down a bit. Just add a little at a time. You don’t want a sweet salsa verde.
Squeeze the lime over the salsa and stir to combine.
Pour into a serving bowl and serve with tortilla chips or your favorite meal.
Notes
If you like a very spicy salsa, add an extra chili or two, for milder salsa just add one chili or a bit of sugar to make it a bit milder.
I use white onion, but feel free to use yellow. I also recommend rinsing the onion after you have minced it to help get rid of some of the hot bitterness.
Rinse your cilantro well, it can hide little bits of dirt. Use the entire stem along with the leaves. So much flavor from all of it!