Terry's Salsa Verde
7 medium tomatillos
1 jalapeno (see cook's note)
5 or 6 sprigs fresh cilantro
1/4 cup water
1/4 cup finely diced onion
Salt to taste
To roast tomatillos: Adjust oven rack 4 to 5 inches below broiler
element. Preheat broiler. Husk, rinse and wash tomatillos. Dry with
paper towel. Place tomatillos and jalapeno (stem removed) on rimmed
baking sheet. Broil for 5 minutes or until blackened in spots and
blistered. Turn over. Roast for 3 to 4 minutes or until blistered.
Cool on baking sheet.
To make sauce: In blender, combine roasted tomatillos, jalapenos and
juices from pan. Add cilantro and water. Puree. Place in bowl. Add
onion. Season to taste with salt. Refrigerate in airtight container
up to 4 days. Bring to room temperature for serving.
Cook's note: For a spicier version, use a serrano chile, but use
caution when working with fresh chiles. Wash hands and work surface
thoroughly upon completion. Do NOT touch eyes or face.
Variation: Add to mayonnaise to make delectable toppings or to use in
tuna or chicken salads. Add halved grape tomatoes (or halved cherry
tomatoes) and spoon over grilled steak.
Recipe Notes
Made with roasted tomatillos, this sauce adds a refreshing citrusy
taste to whatever it tops. It's delicious on cold salmon, grilled
tuna or roast pork. Or it's great served as a dip for tortilla chips.
Add diced mango to create an irresistible sauce for grilled poultry
and seafood.
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