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.
Servings: 4
Ingredients
- 6 to matillos
- 1 serrano pepper
- 1 small white onion diced
- salt
Instructions
- 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.
- Pat dry.
- Trim stem off serrano pepper.
- Put all in oven under the broiler 4 minutes each side.
- Cool.
- 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.
- Refrigerate.