Tomatillos. I usually like them for including in pickle relish. But I have discovered that they make a terrific salsa verde that is not too hot. In most Latino restaurants I’ve visited their salsa verde is waaaaay too hot. I mean mouth scorching. I prefer my salsas on the mild-to-medium side. Not that I am a wimp or anything. This recipe was inspired by one by Give Me Some Oven.
- 1/2 pound tomatillos, husks removed then rinsed
- 1 jalapeno peppers, seeded and rough chopped (could also use a few drops of hot sauce)
- 2 garlic cloves, rough chopped
- 1/2 cup fresh cilantro, tougher long stems removed and rough chopped
- 1/4 cup diced Spanish onion
- 1-2 teaspoons fresh lime juice
Dry roast tomatillos on a cast iron grill pan or skillet until the skin blisters and blackens, turning frequently for even cooking. Rough chop when cool enough to handle.
Place tomatillos, pepper(s), garlic, cilantro, and onion in a food processor or blender and puree to desired smoothness. Pulse in lime juice and salt to taste.
The salsa is good for about a week in the refrigerator. Freeze for longer storage. Use on everything!
Makes about 1 cup.