tomatillo salsa verde

I used to think tomatillos were something that existed only in legend and myth. Okay, not really, but it certainly felt that way when I lived in Michigan. Tomatillos are related to tomatoes and are about the size of apricots. They mature inside of a papery husk, which are inedible and should be removed before eating. They are also meatier than tomatoes and have a tart flavor. Tomatillos are the key ingredient to salsa verde (literally, green sauce), which is frequently used as a dip for tortilla chips, a sauce for tacos, grilled meats, and fish. I used this batch of salsa verde to accompany both tacos and burritos, but I’m already thinking of various ways to use the leftovers (pork! chili! stew!).

Oh, and here are two chubby corgis wearing sunglasses and ties. Just because.

Tomatillo Salsa Verde
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1 1/2 pounds tomatillos
1/2 onion
1-3 garlic cloves
1 tablespoon lime juice
1/2 cup cilantro
1-3 peppers (jalapeño and serrano peppers are usually used, but I had anaheim peppers on hand, so I just used those), chopped. Leave in the seeds, if you prefer a hotter salsa.
pinch of sugar
pinch of cumin
salt, to taste

Set the oven to broil and cut tomatillos in half. Place them cut-side down in a foil-lined baking sheet. Broil for 8 to 10 minutes, or until the skins are lightly blackened. Remove tomatillos from the oven and set aside.

When the tomatillos are cool enough to handle, toss them into a food blender and pulse until blended. Add the rest of the ingredients, onions, garlic, lime juice, cilantro, peppers, sugar, cumin, and salt. Pulse until blended. Add a little more salt, if necessary. Transfer to a container and refrigerate, if not using right away.

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Related posts:

1. easy huevos rancheros with salsa verde
2. basic red curry sauce
3. hummus with roasted garlic and fresh herbs
4. spicy hummus
5. back to the basics: toasted walnut pesto

Tags: appetizer, gluten-free, mexican, sauce, side dish, vegan, vegetarian