Smoky Salsa Verde

Zutaten

1 pound tomatillos, husks and stems removed, rinsed well, and dried

1 small onion, quartered

1 jalapeño chile, stemmed, halved, and seeded

1 garlic clove, peeled

1 teaspoon olive oil

½ cup fresh cilantro leaves

1 tablespoon lime juice

Table salt

Anweisungen

1. Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil–lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

2. Add vegetables, cilantro, lime juice, and ¼ teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)

Notizen

WHY THIS RECIPE WORKS Our recipe for salsa verde includes the typical ingredients: tomatillos, onions, garlic, jalapeño, and lots of cilantro. To temper their sharply acidic flavor, we broiled the tomatillos just until tender. We also broiled the other vegetables to provide subtle smokiness. Our recipe calls for a large amount of cilantro to ensure that its flavor stands out from the other ingredients.

This salsa is especially good served with our Easier Chicken Chimichangas (this page), or try it with just about anything you’d serve salsa with, such as tortilla chips, grilled steak, or scrambled eggs.