Roasted and blended tomatillos, onions, serranos, and garlic.
We’ve been making this salsa for years. You can make a salsa verde by boiling everything, but by roasting you get a great rustic flavor. We grow all the ingredients in our garden and bottle it. We use it on everything. It’s a wonderful recipe from Rick Bayless. I use 5 serranos here. It makes it very spicy. Use less if you don’t want to burn your mouth.
Roasted Tomatillo Salsa Recipe
1lb. fresh tomatillos (peeled)
5 serranos (less if you’re scared)
1 small white onion sliced into 1/4 inch rings (or half of a large white onion)
3 garlic cloves (peeled)
1/2 cup water
1/3 cup chopped cilantro
1 tspn salt
1 tspn honey
Heat the broiler. Cover a baking sheet with foil. Add the tomatillos and serranos. Broil as close to the top of the oven as you can without the veggies hitting the coils/broiler. Broil for 5 minutes, flip the tomatillos and serranos and broil another 5 minutes on the other side. Set aside.
Turn the oven to 425. Cover another baking sheet with foil and add the onion rings and garlic. Cook for 15 minutes, turning the onions every 5 minutes or so. The onions should get slightly black edges here and there.
In a food processor, combine the roasted onion, serranos and garlic. Pulse till it’s chopped, but not pureed. Remove from the processor and set aside in a bowl. Without washing the processor, add the whole tomatillos and their juices. Pulse the tomatillos till coarsely chopped. Add the blended tomatillos to the bowl with the pepper mixture. Mix in the water, chopped cilantro, salt and honey. It’s done.