WHY THIS RECIPE WORKS: Salsa verde (literally meaning “green sauce”) is perhaps more common on the authentic Mexican table than tomato based salsa fresca. We wanted a tangy, well-balanced tomatillo salsa recipe that highlighted the green, citrusy notes of the fruit and paired nicely with a variety
of Mexican dishes. While some salsa verde recipes use raw tomatillos, most cook them either by boiling or roasting. Cooking softens the fruit, which can be quite firm, and mellows its acidity. We found that charring half under the broiler and leaving the other half raw produced a salsa with a clean, fresh flavor and subtle, smoky nuances. We combined the tomatillos with the traditional salsa verde seasonings—jalapeño, onion, garlic, cilantro, lime juice, and salt—in the bowl of a food processor, and pulsed the salsa to a chunky consistency. Serve with homemade chips or as an accompaniment to grilled steaks, chicken, or fish.
Makes about 2 cups
INGREDIENTS:
- 1 pound tomatillos, husks and stems removed, rinsed well and dried
- 1 teaspoon vegetable oil
- 1 small white onion, chopped
- 1 jalapeño chile, stemmed, halved, and seeded
- ½ cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1 garlic clove, minced
- Salt
- 2 teaspoons extra-virgin olive oil
- Sugar
INSTRUCTIONS:
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
- Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and ¼ teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer salsa to serving bowl, cover, and let sit at room temperature for at least 30 minutes. (Salsa can be refrigerated for up to 2 days.) Stir in olive oil and season with salt and sugar to taste before serving.
