Smoky Salsa Verde
By America's Test KitchenPublished on October 12, 2011
Time
35 minutes
Yield
Serves 4 (Makes 1 1/4 cups)
Ingredients
1 pound tomatillos, husked1 small onion, quartered1 jalapeño chile, stemmed, halved, and seeded1 garlic clove, peeled1 teaspoon olive oil ½ cup fresh cilantro leaves 1 tablespoon lime juice ¼ teaspoon table salt
Instructions
- 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.
- Add vegetables, cilantro, lime juice, and 1/4 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.)
Time
35 minutesYield
Serves 4 (Makes 1 1/4 cups)Ingredients
1 pound tomatillos, husked
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
¼ teaspoon table salt
Ingredients
1 pound tomatillos, husked
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
¼ teaspoon table salt
Ingredients
1 pound tomatillos, husked
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
¼ teaspoon table salt
Why This Recipe Works
Salsa verde is a bright, tangy alternative to traditional salsa, but its pucker can be overwhelming. Roasting the tomatillos, along with their traditional salsa verde companions, mellowed their acidic bite and provided a subtle smokiness.
Instructions
- 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.
- Add vegetables, cilantro, lime juice, and 1/4 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.)
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