Tomotillo Salsa Recipe
Salsa verde, or tomatillo and green chile salsa, is one of my favorite things to make because it goes great with everything. Salsa verde is incredibly versatile, and it can be applied to a variety of dishes ranging from the traditional enchiladas verdes to the less obvious green chile pizza. Sometimes I just make a big vat of it and have a glorious day on the couch with some chips and reruns of Project Runway!
Salsa Verde Recipe
4 hatch, poblano, or a combination thereof (preferred) chiles
½ an onion
2 cloves of garlic
1 teaspoon of salt
juice of one lime (about 1 tablespoon)
½ cup of vegetable stock
¼ cup of cilantro
Special Equipment: Food processor or blender
Set your oven to broil. Line a cookie sheet with aluminum foil, place the tomatillos, still in their husks, and chiles on the pan, and put the pan in the oven on the middle rack.
Check the roasting vegetables from time to time, and flip them over when their skins start to blacken. When the chiles have developed a nice char on their skins, remove the pan from the oven and set aside to cool.
While the chiles are cooling, dice the onion, mince the garlic, and sauté together until the onion is translucent – set aside.
Once the roasted vegetables have cooled, peel off the charred skins of the chiles, remove the stems and seeds, and place them in the bowl of a food processor. Then, remove the husks and stems of the tomatillos and add them to the food processor as well. Finally, add the sautéd onion and garlic, the salt, lime juice, and cilantro.
Puree until smooth.
Eat with a chip!
This recipe makes about 2 cups of salsa, which is perfect for my forthcoming enchiladas recipe, but if you want a thinner sauce, add another half cup of vegetable stock or water.