SALSA VERDE

yields 4 TO 6, ABOUT 2.5 cup

ingredients

• 1 1/2 LB s tomatillos
• 2 jalapeños jalapeños 0.5 white onion
• 2 clove garlic* 2 clove garlicr* 2 clove garlic* 2 clove garlic
• 1/8 tsp salt

instructions

0 chop onion 1 Turn on the broiler in your oven and get it nice and hot. 2 Tear off all that loose, papery skin on the tomatillos and wash away all that sticky left on the fruit. Put the tomatillos and jalapeños in a baking dish with sides and throw it under the broiler. 3 Roast until the tomatillos are starting to blacken on top and the peppers are slightly charred, 10 to 15 minutes. Flip those ers around halfway through roasting so that they get a little roasted on all sides. 4 Once the tomatillos and jalapeños are cool enough to touch, roughly chop them up. If you like a spicier salsa, leave the seeds in the jalapeños, otherwise fish those ers out as you chop. 5 In a food processor, combine the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt and run that until you get a nice slightly chunky constancy, about 30 seconds. 6 Serve the salsa warm, at room temperature, or cold.

modifications

They aren’t the same as green tomatoes. They have a papery outside skin that you peel away. Look for them in the fridge at a market that specializes in Mexican and Central American foods.

• Recipe