Charred Salsa Verde - Cooked Green Salsa
This easy salsa belies the complexity of its layered flavors - sweet, smoky, and refreshing. It's great as a dip, served on tacos, or as a sauce for cooked meats and enchiladas.
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Servings: 2 cups
Equipment
- Food Processor or blender
- Baking pan
- Aluminum foil
- Medium saucepan
Ingredients
- 24 oz Tomatillos, husks removed; either canned & drained or fresh cut in half.
- 1 medium White onion, peeled and halved
- 4 large Serrano or jalapeno peppers, stemmed and split in half. Remove seeds and ribs for milder heat.
- 14 sprigs Cilantro, bottom inch discarded.
- 1 tbsp Vegetable oil
- Kosher salt
Instructions
- Broil Vegetables - Adjust oven rack to 4-inches below broiler and preheat to high. Place tomatillos, onion, and chilis on a foil-lined baking pan. Broil until onions charred, about 10 minutes.
- Blend Vegetables - Transfer broiled vegetables and juices to a blender/processor and add half the cilantro and pulse until a rough puree is reached.
- Cook Salsa - Heat oil in saucepan over high heat. When hot, pour salsa into the hot oil and step back. Begin stirring with a wooden spoon until salsa is darkened and coats the back of the spoon, about 3 minutes. Remove from heat.
- Serve - Season with salt and add remaining cilantro. Put in a bowl and let it cool before serving.
Notes
- Salsa can be refrigerated in a sealed container for about a week.
- If fresh tomatillos are hard to find, the cans ordered online can be quite good.
Nutrition
Calories: 195kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 7mg | Potassium: 1029mg | Fiber: 8g | Sugar: 16g | Vitamin A: 501IU | Vitamin C: 49mg | Calcium: 38mg | Iron: 2mg