Saturday, June 26, 2010

Salsa Verde

A tomatillo is a fruit with a paper like covering that must be removed before cooking. Simply peel off the husk and rinse with warm water to remove the sticky substance that’s on the fruit beneath the husk. Like the tomato salsa I posted last week, I like to grill the vegetables for my salsa verde to give it a deeply charred flavor. This salsa verde is very spicy and smoky. If you’re not big on spicy food, I would reduce the amount of serrano peppers from three to one.  If you don't have an outdoor grill, roast tomatillo, serrano and sweet onion in the oven at 400* until well browned, about 30-40 minutes.  This salsa tastes best when made a day ahead. Serve with grilled fish and a green salad.

What You Need:

1 lb tomatillos, husked and rinsed with warm water
1 sweet onion, cut into ½” rings & leaving skin on
3 serrano peppers
4 green onions, thinly sliced
3-4 small cloves garlic (to taste), grated or minced
1 small bunch cilantro (about ½ cup)
Juice of 1 lime
1 tsp cumin
1/8 tsp kosher salt
1/8 tsp freshly cracked black pepper

What To Do:

Grill tomatillos, sweet onion and serrano peppers on an outdoor grill over medium low heat for 15 minutes or until well browned.

Combine all ingredients, except green onions, in a blender and process until smooth.

Fold in green onions. Refrigerate until chilled, about two hours. I recommend making this salsa the day before to allow the flavors to meld.

Serve over grilled fish with a green salad.

Bon Appétit!

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