Salsa verde is one of my favorite sauces. I like roasting because it adds depth to recipe, but also adds flecks of black in finished product. It’s all about taste, who cares!
makes approx. 3 cups
Ready
- 1 ½ lb tomatillos
- ½ cup chopped white onion
- ½ cup cilantro leaves
- 2 large garlic cloves minced or pressed
- 1 teaspoons ground coriander seeds
- 1 Tbsp fresh lime juice
- ¼ tsp sugar
- 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
- Salt to taste
Set
- baking sheet
- aluminum foil
- food processor or blender
- bowl
Go
- Remove papery husks and rinse well.
- Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
- Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
- Season to taste with salt.
- Cool in refrigerator.