Chunky Salsa Verde
Method 1 of at least 3 for salsa verde (boiling, frying, etc.)
Ingredients
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1.5 lb tomatillos; husked
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2 jalapenos; seeded
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1 small yellow onion; small dice
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2 cloves garlic
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1 lime; juiced
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1 bunch cilantro; rough chop
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1 small pinch sugar
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as needed kosher salt
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as needed cold water
Cooking Instructions
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1
Preheat oven to 425°
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2
Quarter tomatillos. Add just enough oil to cover. Spread around the edge of a baking tray lined with parchment paper. (Pro roasting tip)
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3
Cook for approximately 10 minutes or until tomatillos are tender. Transfer to a plate and place in fridge for approximately 30 minutes or until tomatillos are cooled down. (Adding to blender while hot will discolor the sauce)
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4
Combine tomatillos, onion, jalapeno, garlic, lime juice, and cilantro in the blender. Add sugar and a large pinch of salt. Add cold water as needed while blender is running until desired consistency of salsa.
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5
Variations; Chicken stock, vegetable stock, vegetable or canola oil, diced green chiles, roasted or raw green bell pepper, serrano, poblano, habanero, chives, scallions, parsley, white or yellow onions, pearl onions, lager beer, lemon, tequila blanco, white rum, avocado, epazote, jicama, mango, mint, olive oil, thyme, tomato, red wine vinegar, corn
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