May 21, 2017

I'm whipping up skirt steak tacos tonight and plan to show them some love by topping them with roasted salsa verde.  When traditional red salsa seems, well, insufficient, grab a handful of those strange little husk-covered beauties, aka tomatillos, and work some magic with the blender.  Bright and tart (no, not me), tomatillos are members of the nightshade family and are related to tomatoes.  They, along with serrano or jalapeno peppers, are the key to authentic salsa verde.  You can make a raw salsa or take the extra step to roast the tomatillos and peppers first.  Do the latter.  You'll thank yourself.  Spoon this sassy green salsa over tacos, steak, roasted chicken, as well as any of your favorite Mexican dishes.  Or simply grab a bag of tortilla chips and go to town.  It's muy delisioso, y'all.

5-6 medium tomatillos, husked and rinsed, sliced in halves

2 serrano peppers, sliced in halves, stems, seeds and membranes removed

5-6 sprigs fresh cilantro, chopped

1/4 cup chopped onion

pinch of salt

Place the tomatillos and peppers on a baking sheet and roast 4-5 inches below a broiler until dark and slightly blackened in spots, approx 5 minutes.  Flip them over and roast the others sides for another 4-5 minutes.  They will be dark and blistered. Transfer the tomatillos and peppers (including any juices) to a blender or food processor.  Add the cilantro and salt and process to a coarse puree.  Transfer to a dish and stir in the chopped onion.  Serve warm or refrigerate to serve chilled.



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