Tomatillos from the local organic farm recently showed up, so I've been making lots of salsa verde. There's no shortage of recipes out there. Basically, you can leave raw or cook (broil, bake, or boil) any of the ingredients, then blend them together. Or you can blend the raw ingredients and then cook the sauce on the stovetop. Here's what I've been doing.
yield: about 1.25 cups*
0.66 lb tomatillos, husks removed
2 serrano peppers
one quarter of a large white onion
4 cloves of garlic, peeled
0.25 cup cilantro leaves
fresh lime juice
salt
pepper
Place tomatillos and peppers on foil on a rimmed baking sheet under the broiler. You can cut the tomatillos in half and place them cut sides down, but I keep them whole and turn them over as needed. Keep an eye on them and remove them when they are soft and no longer bright green. They should have some spots of charred skin. The peppers will probably need to come out before the tomatillos.
Turn the oven to 425 degrees F, and bake the onion (separated into layers) and garlic cloves for 10-15 minutes.
Cut the stems off the peppers and throw the tomatillos, peppers, onion, and garlic into a blender, adding lime juice, cilantro, and salt and pepper to taste.
I've always liked the sauce's consistency as is, but if you don't, you can add water or vegetable or chicken broth to make it more fluid. To thicken it up, simmer the sauce, uncovered, on the stovetop until it's to your liking.
Tomatillos can vary dramatically in weight. My last two purchases were 10 tomatillos and 12 tomatillos, and they weighed 0.66 lb and 1.25 lb, respectively.
*I start eating it as soon as the motor stops, and I'm not sure how accurate the measurement lines on my blender are, so this is a guess.
Links to other (untested) recipes follow. Don't add sugar or liquid until you've determined the sauce actually needs it.
- Roasted Tomatillo Salsa with serrano chiles, roasted onions and cilantro by Rick Bayless - This recipe is closest to my own.
- Tomatillo Salsa Verde Recipe from Simply Recipes
- Tomatillo Salsa from Homesick Texan
- Chipotle-Tomatillo Salsa from Vanilla Garlic
- Green Chile Sauce from Robb Walsh in Cooking Light
- Salsa Verde by Robb Walsh in The Tex-Mex Cookbook
- Green chile sauce from the Seattle Times and Robb Walsh
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