Salsa Verde (Green Tomatillo Salsa)

By LaLaCooks

Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the olive-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.

Ingredients

• 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
• Fresh hot green chiles to taste (roughly 2 serranos or 1 jalpeno), stemmed)
• 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
• Scan 1/4 cup finely chopped white onion
• Salt

Preparation

Step 1

1. For the all-raw version: Roughly chop the tomatillos and the chiles. In a blender or food procesor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

2. For the roasted version: Roast the tomatillos and chiles on a baking sheet 4-inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side - 4 to 5 minues more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool, then transfer eerything to a blender, including all the delicious juice that has run out onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree and scrape into a serving dish. rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.