Saturday, August 11, 2012

Salsa Verde

This is a simple and very delicious salsa to make. I make this pretty hot but it's simply a matter of reducing the chiles in it or just eliminating them to make a mild version.

5-6 fresh tomatillos, husked and rinsed well
2-3 serrano chiles
Handful of fresh cilantro sprigs
1/4 white onion diced


Heat a broiler and line a pan with foil. Place the tomatillos and chiles evenly on the pan and put about 4-6 inches under the heat allowing them to scorch. When they get color, open the broiler in order to turn everything to heat the other side. Once completely cooked, about 10-15 minutes in all, remove the pan from the broiler and allow the pan to cool.

De-stem the chiles. Put them along with the tomatillos into a blender making sure to pour to get all of the juices from the pan in as well. Add the cilantro and blend into a liquid. If the mix seems dry add 14 cup water to loosen it a bit. 
Pour the contents of the blender into a bowl.

Rinse the diced onion in a strainer under running water to remove the sting from the raw flavor then add it to the bowl, adding salt as needed. 

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