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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I have made salsa verde where you don't roast them and the taste is very different. The roasting gives you more of a smoky flavor where the unroasted is more sweet and tangy I think. Note for Serranos: 1= Mild salsa 2= Medium salsa 3= Hot salsa 4= Very Hot salsa 5= Super Hot salsa. Ingredients:
1 1/2 lbs fresh tomatillos or 3 (11 ounce) cans tomatillos |
1 -5 serrano chili |
3 garlic cloves, unpeeled |
1/2 cup fresh cilantro |
2 teaspoons coarse salt |
1 jalapeno |
Directions:
1. Preheat broiler.
2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, ( I usually include the onion also) and fresh tomatillos ( do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred.
3. Peel garlic and pull off tops of chilies. Puree all ingredients in a blender.
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