Salsa Verde in 30 Minutes
Love the zip of salsa verde at Mexican restaurants? Make your own! We help you select and peel tomatillos -- the secret to the sour tanginess of the salsa.
-If you've ever tried salsa verde at a Mexican restaurant, you know how delicious it tastes. But you may not have thought it was easy to make at home. Good news, this recipe for salsa verde could be made in less than 30 minutes. We'll start by preheating the broiler. Remove the husks from 3 quarters of a pound of fresh tomatillos. Then rinse the tomatillos and pat them dry. If you can't find fresh tomatillos, it's fine to use canned tomatillos. For this recipe, you would need one 11-ounce can. Next, well, line a broiler pan with foil. Arrange the tomatillos on the broiler pan. If you're using canned tomatillos, you won't need to roast them. So, just drain them and set them aside. Place 1 poblano chilli and 1 serrano chilli on the broiler pan along with the tomatillos. Poblano chillies are mild in terms of heat, but serrano chillies can be very hot. Broil the tomatillos and the chillies until they are charred. This will take about 3 minutes. Use tongs to turn them and broil the other sides until they're charred. About another 3 to 4 minutes should do it. Roasting intensifies the tomatillo and pepper flavor, which adds another dimension of flavor to the salsa. Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. In the meantime, mince 1 clove of garlic. You'll need 1 teaspoon. Chop 2 tablespoons of onion and chop 2 tablespoons of fresh cilantro. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli. Remove the seeds. The tomatillos and the serrano chilli don't need to be peeled or seeded. Place the tomatillos and chillies into the bowl of a food processor. If you're using canned tomatillos, add them now. Add the garlic, a quarter teaspoon of sugar, and 1 teaspoon of salt. If you've substituted canned tomatillos, reduce the salt to half a teaspoon. Pulse the mixture until the ingredients are coarsely chopped. Add half a cup of water, the onion, and the cilantro. Pulse again briefly until a coarse puree forms then transfer the salsa to a serving dish. Use salsa verde just as you would a red salsa in Mexican dishes such as nachos, enchiladas, and tacos. Also try salsa verde on grilled meats such as steak, pork, or chicken to give them a burst of fresh spicy flavor.