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Salsa Verde
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Source: How to Grill
1 pound | tomatillos, husked |
1/2 medium | white onion, cut in half again |
3 cloves | garlic, peeled |
3 to 5 | serrano chiles, seeded |
1/4 cup | cilantro, chopped |
1/2 teaspoon | sugar, or more to taste |
1/2 teaspoon | black pepper |
1/2 to 1 cup | chicken stock, or water |
Heat a comal or a medium-sized skillet over medium-high heat. Place the tomatillos in the skillet and cook until lightly browned on all sides, turning with tongs, 6 to 8 minutes. Add the onion, garlic, and chiles to the pan and roast until lightly browned, 8 to 10 minutes for the onion, 4 to 6 minutes for the chiles and garlic. Alternitively, direct grill the vegetables over a hot fire. Transfer to a plate to cool.
Place the roasted vegetables in a food processor with the cilantro, sugar, salt, and pepper and process to a coarse puree. Add stock or water as needed to obtain a pourable sacue. Transfer this mixture to a nonreactive saucepan and simmer over medium-high heat until thick and richly flavored, 5 minutes. Taste for seasoning, adding salt or sugar as necessary.
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