Wednesday, March 17, 2010

Salsa Verde

Salsa Verde

2 pounds tomatillos, papery husks removed, cut in half

8 to 12 serrano chilies (depending on heat tolerance)

1/2 onion, peeled

1 garlic clove

6 whole sprigs cilantro, stems included

Lime juice

1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups.

Note: This salsa is good on fish and particularly good with tongue.

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