Salsa Verde

So you’re in the drive thru at the taco shop and they ask if you want salsa. You say yes, and they ask if you want red or green. This is the green. It’s a staple in every Mexican kitchen, not just taco shops all over California. It’s also perfect for taco parties, or for just sitting there with some chips and a beer as you pray for the return of football.

What you’ll need -

6 medium tomatillos, de-husked

1 large clove of garlic

1 large bunch of cilantro

1 small to medium white onion

1-2 medium jalapenos

salt and lime to taste

The first thing to do is to roast the tomatillos. This serves two purposes, it softens them so they’re easier to blend, and it gives them a touch more complex flavor and balances out the acidity a bit. I like to roast the jalapenos as well. Before doing that, test the jalapenos for heat by taking a small bite. The heat from jalapenos can very greatly from batch to batch. After tasting adjust your jalapeno amount accordingly. Roasting on the grill works best, but if that’s not doable you can always use the broiler or even the stovetop. Once everything has a bit of char and the tomatillos have softened you’re ready to add them to the blender. Don’t roast too long or the tomatillos will turn to mush and you’ll have a mess. Add the cilantro and onion to the blender as well. Then add a pinch of salt and squeeze of lime. Blend. Taste. Add more salt or lime if necessary, blend, taste. Throw into a bowl and chill. Serve with pretty much anything except red velvet cake.