Salsa Verde
- 3 unpeeled garlic cloves
- 1 pound fresh tomatillos, husked, rinsed
- 1 small onion, quartered through root end
- 3 to 6 serrano chiles or 2 to 4 jalapeno chiles
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon (or more) sugar
- Coarse kosher salt
- 2 tablespoons olive oil
- 1 cup low-salt chicken broth
- 2 tablespoons (or more) fresh lime juice
- Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
- Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD:
garlic, fresh tomatillos, onion, serrano chiles, fresh cilantro, sugar, kosher salt, olive oil, lowsalt, lime juice
Taken from www.epicurious.com/recipes/food/views/salsa-verde-242139 (may not work)