Salsa Verde Recipe
Servings: 2 Cups
Ingredients
- ¾ LB of tomatillo
- ¼ of a medium white onion
- 4 cloves of garlic
- 3-4 serrano peppers
- 2 Tbsp of fresh cilantro leaves
- 1 Teaspoon of salt
- Canola oil optional
Instructions
- Char the tomatillos, onion, garlic, and peppers: On either a comal or a cast iron skillet char the tomatillos, onion, garlic, and peppers over medium-high heat. You will want to char everything nicely and on all sides. Don’t worry if it looks to burnt, The more charred the ingredients are the better the salsa will taste. While the onion, peppers, and tomatillos will take 10 to 15 minutes to fully char, the garlic will be done in about 5 minutes. When the garlic is done, take it out, cut off the root, and save for step 2. When the peppers and tomatillos are done, I like to put them into a plastic bag, which allows them to steam and cook through a little bit more. When the onion is done put it aside along with the bag of peppers and tomatillos to be used in step 3.
- Make a paste out of garlic and salt: Add the cooked garlic and the teaspoon of salt to a food processor, or a blender. Process these two ingredients for about 30 seconds until they make a loose paste.
- Process the remaining ingredients: Add the cooked tomatillos, peppers, onion, and the fresh chopped cilantro to the food processor. Process everything for a minute or two, but if you like a thicker salsa then process for 30 seconds.
- (Optional) Fry the salsa: This last step is completely optional, but it is one that I truly think helps to take the salsa to the next level. All you have to do is simply add 2 teaspoons of canola oil to a pot, put it over medium-high heat, and add the salsa. You then want to simply stir the salsa and let it slowly simmer in the pot for about 10 minutes. Once it’s done, put it in a container, or can it and put it in a fridge until its cool.