Quote:
Originally Posted by FarrahWaters
For something a little different, you could try some salsa verde.
1 1/2 lbs fresh tomatillos or 3 (11 ounce) cans tomatillas
5 fresh serrano chilies
3 garlic cloves, unpeeled
1/2 cup cilantro
1 large onion, coarsely chopped
coarse salt to taste
For roasted version: preheat broiler, remove husks and rinse tomatillos (if using fresh) under warm water to remove stickiness. If using canned, drain and measure out 2 cups. Broil chilies, garlic, and fresh tomatillos on rack of broiler pan, turning once until softened and slightly charred, about 7 minutes. Peel garlic, pull off tops of chiles. Puree, season with salt.
For all-raw version: Chop tomatillos and chilies, peel garlic. Combine all ingredients except onion in blender and puree. Rinse onion in cold water, stir into salsa, season with salt to taste.
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MMmmmm. Also a very good salsa.
I served my mission in Mexico, and these two salsas (this one and Fuegote's) were mainstays. Course, there we had avocados and key limes falling off trees everywhere, and produce galore. Here, making up a batch of either of these salsas unfortunately can get a bit pricey.