the vegetarian environmentalist

Salsa Verde 06/29/2009
 

We had a Mexico-themed party at the Boulder Reservoir the other day, so I had to try out this new recipe. I've never made salsa before and it was a hit (though my salsa connoisseur friend Mike said it needed more heat--feel free to adjust accordingly).

Got this one from Sunset, I think. I've always loved the green salsa, more tangy than a plain old tomato-based one. This one was good and fresh--I've upped the cilantro (surprising) and salt.

Lesson learned: The small serrano chiles will roast before everything else, so take them out of the oven earlier so they don't get burnt to a crisp. Seriously.

½ lb. Tomatillos, husked and rinsed
1 thick Onion slice
1 large Poblano chile
1-½ medium Serrano chiles
¾ cup Cilantro, coarsely chopped 
1 clove Garlic
2 tbsp. fresh Lime Juice
¾ tsp. Kosher Salt

Preheat broiler and set a rack about 3 inches from heating element. Line a baking sheet with tin foil and place tomatillos, onion, and both chiles. 

Broil the veggies, turning as needed, until tomatillos and onion are speckled brown and chiles are black all over, about 12-15 minutes. Transfer done vegetables into a covered bowl, and let sit for 5 minutes until chile skins loosen.

Remove stems and blackened skins of chiles. Don’t rinse—it’s okay to leave some of the black bits on. Open the poblano pepper and remove seeds. For extra mild flavor, remove seeds and veins from serranos as well. 

In food processor, pulse vegetables and any juices from the oven, cilantro and garlic. Coarsely puree. Put into a bowl and stir in ¼ cup water, lime juice and salt.
 

 


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