This salsa is so, so good. I actually eat it with a spoon once I’ve run of out chips. I’ve put it on a burger (recipe to follow) and it’s amazing. It’s extremely easy! Go ahead and try it!
- 3/4 lb fresh tomatillos (or one 11 oz can of tomatillos)
- 1 poblano chili
- 1 serrano chili
- 1 clove of garlic (1 tsp)
- 2 tablespoons onion
- 2 tablespoons fresh cilantro
- 1/4 tsp of sugar
- 1 tsp of salt (1/2 tsp if using canned tomatillos)
- 5 tbsp water
Preheat your oven to the broiler setting for 5 minutes.
Remove the husks from 3 quarters of a pound of fresh tomatillos, then rinse the tomatillos and pat them dry. If you can’t find fresh tomatillos, it’s fine to use canned tomatillos. For this recipe, you would need one 11-ounce can.
Next, line a broiler pan with foil. Arrange the tomatillos on the broiler pan. If you’re using canned tomatillos, you won’t need to roast them; just drain them and set them aside. Place 1 poblano chilli and 1 serrano chilli on the broiler pan along with the tomatillos. Poblano chillies are mild in terms of heat, but serrano chillies can be hot. (If you’re really adventurous, toss a jalapeno in there. It adds an excellent kick.)
Broil the tomatillos and the chillies until they are charred. This will take anywhere from 3-6 minutes. Use tongs to turn them and broil the other sides until they’re charred, another 3-6 minutes (might be more or less in your oven). This process intensifies the tomatillo and pepper flavor, which adds another dimension of flavor to the salsa.
Once charred on both sides, pull out the pan and cover the pan carefully in foil and let rest for 10 minutes. This step is very important to make skinning and de-seeding the poblano chili much easier.
In the meantime, mince 1 clove of garlic. You’ll need 1 teaspoon. Chop 2 tablespoons of onion and chop 2 tablespoons of fresh cilantro.
At 10 minutes, unwrap the tomatillos and chillies. Peel the skin off the poblano chilli and remove the seeds. The tomatillos and the serrano chilli don’t need to be peeled or seeded.
Place the tomatillos and chillies into the bowl of a food processor. If you’re using canned tomatillos, add them now. Add the garlic, a quarter teaspoon of sugar, and 1 teaspoon of salt . (If you’ve substituted canned tomatillos, reduce the salt to half a teaspoon.) Pulse the mixture until the ingredients are coarsely chopped. Add 5 tablespoons of water, the onion, and the cilantro. Pulse again briefly until a coarse puree forms then transfer the salsa to a serving dish.
Use salsa verde just as you would a red salsa in Mexican dishes such as nachos, enchiladas, and tacos. Also try salsa verde on grilled meats such as steak, pork, chicken, or burgers to give them a burst of fresh spicy flavor.