Salsa Verde
Tomatillos, serranos, onion and garlic charred over live fire until blistered, then blended coarse with cilantro. Tart, smoky and loose enough to spoon over tacos.
- 1
Heat a grill or a heavy comal to medium-high. The tomatillos are sticky once husked, so rinse them well first or they will glue to the grate.
- 2
Lay the tomatillos, serranos, onion half and unpeeled garlic on the grate. Pull the garlic after about 5 minutes, once the skin is browned and the clove is soft.
- 3
Turn the rest as they go, 8 to 12 minutes total, until blackened in patches and the tomatillos have slumped and turned from bright to olive green.
- 4
Let everything cool 5 minutes, then slip the garlic out of its skin.
- 5
Blend the tomatillos, chiles, onion, garlic, cilantro and salt in short pulses to a coarse, slightly chunky sauce. Over-blending whips in air and turns it pale and foamy.
- 6
Taste and add salt. Use one serrano for a milder salsa, three for hot. This is a refrigerator salsa: keep it covered in the fridge and use within 5 days. Do not can it.
Ingredients
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 serrano chiles, stemmed
- 1/2 white onion, peeled
- 2 cloves garlic, unpeeled
- 1/2 cup cilantro leaves and tender stems
- 1 teaspoon salt
Instructions
- 1
Heat a grill or a heavy comal to medium-high. The tomatillos are sticky once husked, so rinse them well first or they will glue to the grate.
- 2
Lay the tomatillos, serranos, onion half and unpeeled garlic on the grate. Pull the garlic after about 5 minutes, once the skin is browned and the clove is soft.
- 3
Turn the rest as they go, 8 to 12 minutes total, until blackened in patches and the tomatillos have slumped and turned from bright to olive green.
- 4
Let everything cool 5 minutes, then slip the garlic out of its skin.
- 5
Blend the tomatillos, chiles, onion, garlic, cilantro and salt in short pulses to a coarse, slightly chunky sauce. Over-blending whips in air and turns it pale and foamy.
- 6
Taste and add salt. Use one serrano for a milder salsa, three for hot. This is a refrigerator salsa: keep it covered in the fridge and use within 5 days. Do not can it.