Roasted Tomatillo Salsa (Salsa Verde)

By RoketJSquerl

TIP: For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it really easy to remove the skins.

Ingredients

• 1 Lb Tomatillos (4-5 tomatillos)
• 1 Jalapeno Pepper
• 1 Serrano Pepper
• 2 Unpeeled Garlic Cloves
• 1/2 C Chicken Stock
• 4 Tbsps White Onion, diced
• 1/3 C Cilantro
• 1 Tbsp Lime Juice
• 1/2 Tsp Salt

Preparation

Step 1

1. Preheat broiler to high. Remove husks and wash the tomatillos. Place the tomatillos, peppers and unpeeled garlic cloves in a baking dish with sides and put under the preheated broiler until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate the ingredients during cooking to make sure all sides are charred 2. Remove the baking dish from under the broiler. Add the chicken stock to the hot baking dish and use a wooden spoon to scrap the bottom to the dish. Once slightly cooled, peel the peppers and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, some is okay. 3. Depending on how spicy you want the salsa to be, you can add all the peppers with seeds or you can remove half of the seeds. I used the whole serrano pepper, but removed the seeds from the jalapeno and the resulting salsa was spicy, but not too hot. 4. Add the tomatillos, garlic and peppers to a food processor as well as the onions, cilantro, lime juice and salt. Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more / less chicken stock based on your own preferences.