Saturday, August 29, 2020
Recipe Round Up: Salsa Verde
This is really such an easy thing to make. If you have ever grown tomatillos, you know how many you get. We have volunteers each year in our garden from plants we grew five, six, and seven years ago. The recipe here is more a general method, as I don't exactly measure, or make this precisely. This freezes really well, too.
20 - 30 tomatillos, husks removed and washed, hard stem removed
2 onions, peeled and cut in half
3 - 4 jalapeños, stems removed (I just pop them off by hand)
8 - 10 cloves garlic, unpeeled
1 bunch of cilantro with stems, trimmed
juice of 2 or more limes
salt, to taste
Preheat oven to 450˚F.
Place the tomatillos, onions, cut side down, and jalapeños on a jelly roll pan or other large pan with a rim. Roast for about 20 - 30 minutes, or until the vegetables are blackened and blistered a bit. It is okay if the tomatillos burst a bit.
In a dry pan on the stove, place the unpeeled garlic cloves and dry roast over medium high heat until the papers loosen and black spots start to appear. Turn off the heat and allow to cool slightly. Peel papers off and discard them.
Place all the roasted vegetables and their juices in a blender or food processor. Add the cilantro, tearing it up a bit as you put it in. Purée or pulse until the mixture is pretty well ground up, then add the juice of one lemon and a little salt. Purée again. Taste for seasoning and add more lime juice and/or salt, as you see fit. Store in the fridge or freeze for later.