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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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If you can't find fresh tomatillos for David's version of salsa verde, substitute one 11-ounce can of tomatillos, drained, and add it directly to the food processor in step 2. Ingredients:
this green tomatillo salsa, which has its roots in mexico, is perfect with chips or eggs. it was a runner-up in our salsa contest. here's what we discovered when we prepared david's recipe. |
test kitchen discoveries |
fresh tomatillos are best, but canned will work, too. |
for best flavor, grill the fresh tomatillos as well as the other vegetables: two kinds of chiles, onion, zucchini, and garlic. |
pulse the grilled vegetables in a food processor along with the lime juice, orange juice, honey, and cumin to finish the salsa. |
8 tomatillos , husks removed |
2 anaheim chile peppers |
3 jalapeno chiles |
1/2 medium onion , quartered through root end |
1/2 zucchini (small), quartered lengthwise |
5 cloves garlic , peeled and left whole |
3 tablespoons extra-virgin olive oil |
2 tablespoons fresh lime juice |
1 tablespoon orange juice |
1 tablespoon honey |
1 1/2 teaspoons ground cumin |
yield: 3 1/2 cups |
Directions:
1. 1. Light grill. Toss tomatillos, chiles,onion, zucchini, garlic, and 2 tablespoons oil in medium bowl. Thread garlic on metal skewer. Grill vegetables over hot fire until charred on all sides, about 3 minutes for garlic, 6 minutes for jalapeños and zucchini, and 9 minutes for tomatillos, Anaheim chiles, and onion. While still hot, steam chiles in a closed paper bag, about 10 minutes. When cool enough to handle, skin and seed chiles and core tomatillos.
2. 2. Whisk lime juice, orange juice, honey, cumin, and remaining tablespoon oil in small bowl. Pulse mixture with grilled vegetables in food processor until smooth. Season with salt and pepper to taste, cover with plastic wrap, and refrigerate until flavors meld, at least 1 hour or up to 2 days.
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