Roasted Salsa Verde
Salsa verde is a staple in every Mexican kitchen. This salsa is great for making enchiladas, topping on carne asada tacos, or breakfast tacos.
Ingredients:
12 tomatillos (tomatillos should be shiny, smooth, and without wrinkles)
1/4 white onion
4 serranos
2 unpeeled garlic cloves
Cilantro
Salt
Directions:
1. Line the comal (Mexican tortilla griddle) with foil. This makes for an easy cleanup.
2. Set burner to medium-low heat and place the tomatillos, onion, serranos, and garlic on the comal.
3. After 5 minutes, or when brown spots appear, start turning and flipping ingredients for even roasting.
4. Continue roasting and turning.
5. When garlic is soft, remove from comal and place in a sealed container to sweat.
6. As soon as the serranos and onion are completely roasted, add them to the sealed container to sweat.
7. Once tomatillos turn a yellowish color, they are ready. The larger tomatillos will take longer.
8. Add tomatillos to the sealed container to sweat as they finish.
9. When the last of the tomatillos are done, let all the ingredients sweat for 20 minutes.
After 20 minutes
10. Add the tomatillos, onion, serranos, and garlic (first remove the peal) to a blender and pulse.
11. Add leftover juice to salsa and blend.
12. Pour salsa into a mixing bowl and add chopped cilantro and salt to taste.
13. After the salsa has cooled to room temperature, store in the refrigerator.
Provecho!