Roasted Tomatillo Salsa (Green Salsa/Salsa Verde)
- 1 pound tomatillos, husked, cored and rinsed
- 1-4 serrano chilies, cores
- 1/4 while onion, halved
- 3 cloves garlic, peeled
- 1 teaspoon table salt
- 1/2 cup cilantro (optional)
- Heat a large, dry frying pan over medium-high heat for 30 seconds. Add tomatillos, chilies, onion and garlic. Cook for 4-6 minutes, or until charred, on one side. Flip and continue cooking for another 4-6 minutes. Remove each ingredient as it finishes cooking.
- Place a quarter of the tomatillos, one chili, onion, garlic, and salt in the bowl of a food processor and puree about 30 seconds, or until smooth. Add remaining tomatillos, chilies (if desired), and cilantro (if using). Pulse until roughly chopped, about twenty, one-second pulses.
- Serve immediately or refrigerator in an airtight container for up to 3 weeks.
serrano chilies, while onion, garlic, salt, cilantro
Taken from food52.com/recipes/81860-roasted-tomatillo-salsa-green-salsa-salsa-verde (may not work)