Roasted Salsa Verde
Roasted salsa verde made simply with tomatillos, onion, serrano peppers, a simple and balanced recipe, using the broiler to char, adapted from Rick Bayless, perfect for any Mexican dish.
- 6 to matillos
- 1 serrano pepper
- 1 small white onion diced
Turn broiler on high.
Make sure you have a broiler proof baking sheet, not a stone sheet.
Peel off skin of tomatillos, and wash sticky stuff off.
Trim stem off serrano pepper.
Put all in oven under the broiler 4 minutes each side.
Process in food processor. You might have to cut off any parts that are too black.
Add in about 1/4 cup chopped onion, more if you like.
Season with salt to taste.
Salsa will thicken further as it sits.