Simple Salsa Verde
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I used to be really unsure about how to prepare tomatillos. Then I discovered that they weren't really that intimidating at all! Pretty soon you'll be addicted to roasting these buggers down, making them into a saucy salsa and drizzling it on everything.
- pint or more of tomatillos, husked
- 1 hot pepper of any kind, halved and seeded
- 1-3 whole garlic cloves
- a splash of olive oil
- 1/4-1/2 cup onion, chopped
- 1 T lime juice
- 1/2 cup cilantro, chopped (or whatever you have on hand!)
- Preheat oven to 425 degrees F.
- Husk tomatillos by pulling at the papery outside and then rinse to remove some of their sticky coating. Place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Roast for about 30 minutes until the tomatillos and peppers have black spots.
- Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky. Add onion, lime juice, cilantro and puree until smooth. Add salt and pepper to taste.
