Salsa Verde
There are plenty of great salsa verde recipes out there. One could argue you don’t even really need a recipe: roasted tomatillos, serranos, garlic, a little lime, and cilantro. Season to taste. Hard to go wrong.
But I include this for completeness so you don’t have to ask Mr. Google what he thinks about it.
You’re welcome.
Shit You Need
2 lbs tomatillos (about 15 med-large)
1/2 onion , roughly chopped
2 cloves garlic
1-2 serrano peppers, seeded
juice of 1 lime
2 pinches salt (more to taste)
freshly ground pepper
1/2 bunch of cilantro, stems and all.
Tomatillos, blistered under the broiler.
Keep Calm and justeffingcook
Remove the husks from the tomatillos and rinse those plump green bastards. Scatter them over a sheet pan and stick them under the broiler as an example to the other vegetables. Just in case they were thinking about going bad in the bottom of your fridge.
Once the tomatillos are a bit blistered, dump them in your blender along with any juices left on the sheet pan.
Optional: add your onion and garlic to that same pan, or char them lightly over one of your gas burners. Not into it? Toss them into the blender raw.
Add all the other ingredients and blend.
Taste and adjust seasoning. Now, wasn’t that easy????
Note that I do not include cumin in this recipe. You know how some people taste soap when they eat cilantro? Well, when I taste cumin…that’s all I can taste. I’m a cumin super-taster - I should get a t-shirt made.
I will add it to some things, but at 1/4 the dose usually called for. Here, I don’t really want the earthy flavor. I want my salsa verde bright, tangy, and a little smoky.