Salsa Verde Mexicana

By á-174942

Ingredients

• 1 pound tomatillos husked, rinsed
• 1 large jalapeño
• 2 garlic cloves
• 1/2 cup diced white onion
• 1/4 cup chopped cilantro
• Salt to taste

Details

Servings 1

Preparation

Step 1

Heat the broiler. Arrange the tomatillos and jalapeño on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, 3 minutes. Turn them over and roast 2 more minutes. Remove from the oven. When cool, about 5 minutes, split the jalapeño and scrape away the seeds and skins.

With the machine running, drop the garlic into the food processor feed tube and mince thoroughly. Stop the machine and scrape the tomatillos and any collected juices into the work bowl. Add the jalapeño and the onion. Pulse 3 or 4 times to make a coarse puree. Scrape down the sides of the work bowl as needed. The mixture should have a distinct body to it rather than being completely smooth. Stir in the chopped cilantro, add salt to taste and serve.

Mortar Variation: Heat the broiler. Arrange the tomatillos and jalapeño on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, about 3 minutes. Turn them over and continue roasting 2 more minutes. Remove from the oven and set aside. When cool enough to touch, about 5 minutes, split the jalapeño and scrape away the seeds and skins.

Place the garlic in the mortar with a pinch of salt and pound to a paste. Add the tomatillos and the jalapeño and work steadily until it is reduced to a coarse, chunky mixture. Add the onion and work in thoroughly. Stir in the chopped cilantro and serve.

This recipe yields 1 1/2 cups.

Each tablespoon: 7 calories; 52 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 1 gram carbohydrate; 0 protein; 0.41 gram fiber.