(Salsa Verde)
Salsa verde is usually a tangier, milder salsa than the more popular tomato-based salsas. Fresh tomatillos can be found in Latino markets. They look like tiny green tomatoes, but grow inside thin skins. Although boiling the tomatillos is common, roasting brings out more flavor. Refrigerate any leftovers and the salsa will be even better the next day. Serve with a side of tortilla chips, on top of freshly cooked fish, over Stuffed Peppers, or as a condiment to accompany any of your dishes.
1½ pounds (12 to 15) tomatillos, husked and washed
1 small (or ½ medium) onion, quartered
4 or 5 garlic cloves
1 bunch fresh cilantro, stems cut
1 jalapeño, stemmed and halved
1 teaspoon salt
Preheat the broiler.
Cut the tomatillos in half and place them, cut-sides down, on a foil-lined baking sheet. Place under a broiler until the skins are somewhat blackened on top, 8 to 10 minutes.
Carefully pierce the tomatillos with a fork and put them in a food processor or blender. Add the onion and garlic and process until combined. Add the cilantro, jalapeño, and salt and process until puréed.
Go ahead; taste it before serving and add a bit more salt, if you think it needs it.
NOTE: Depending on the ripeness of your tomatillos, the salsa might be a bit tangier than you like. (You can see that this recipe doesn’t require any limes.) If you find it so, feel free to add ¼ to ½ teaspoon of sugar to make the salsa just right for your palate.