Salsa Verde

Ingredients

8 ounces (5 to 6 medium) tomatillos, husked and rinsed

Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

Scant 1/4 cup finely chopped onion

Salt

Directions

For the All-Raw version

  1. Roughly chop the tomatillos and the chiles.

  2. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish.

  3. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

  1. Preheat a broiler.

  2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles.

  3. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet.

  4. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish.

  5. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

Recipe Adapted from Food Network
Cook Time: 25mins