Smoky Salsa Verde
The fire-roasted green chiles give this salsa verde a rich smokiness and just the right amount of heat. Put it on shrimp tacos, over zucchini enchiladas, or just serve with chips. This recipe makes about one pint.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
- 1 quart tomatillos approx 1 lb, papery husks removed
- 4 cloves garlic peeled
- 1/2 medium white onion medium dice (approx 1/2 cup)
- 1/2 bunch cilantro
- 1/2 lime juiced
- 1 splash white vinegar
- 1/2 cup fire-roasted green chiles with or without seeds
- salt to taste
Rinse the tomatillos, and cut through the equator. Arrange them, cut side down, on a foil-lined baking sheet with the peeled garlic. Broil for 5-10 minutes, checking often, until tomatillo skins are peeling away from the flesh and starting to char. Remove from oven, and let cool slightly, about 15 minutes, while you prep the remaining ingredients.
Put warm tomatillos and garlic cloves in the bowl of a food processor and pulse until chunky smooth. Add onions and do the same, then cilantro. Add lime juice and a few generous pinches of salt, and taste. Adjust salt and acid (with white vinegar) to taste.
Add green chiles, and pulse one last time to just combine, then taste again.
Here's a decent tutorial on roasting peppers, except I strongly recommend doing them on the grill, and getting them as smoky as possible. Since the green chiles aren't all that spicy, we don't usually remove the seeds.