Salsa verde is one of my favorite sides/condiments, but I always had the impression that it was difficult to make. That was until a good friend of mine corrected this myth and taught me how to make this delicious masterpiece. If you don’t have a grill to roast all the ingredients, you can get the same results in a broiler. And if you’re feeling feisty, feel free to add other fun peppers such as serrano or habanero. The bigger the variety of peppers, the more flavor you’ll get! The avocado can be omitted but adds a really nice flavor, and helps immensely if you wind up with a pepper that makes your salsa more fiery than the depths of Mordor. Leave out the avocado and cilantro and you also have the perfect base for chile verde!
Ingredients
- 2 lbs Tomatillos, husked
- 1 White Onion, Peel, Cut in Half
- 3 Jalapeño Pepper
- 2 Serrano Chiles (optional)
- 1 Habanero Pepper (optional)
- 1 Poblano Pepper
- 1 Lime
- 1 Bunch Cilantro
- 1 Avocado, Seeded, Cut in Half (optional)
- Salt to taste
Directions
- Grill tomatillos, onion, jalapeños, pasillo pepper, and avocado flesh side down on grill. Try to place the onion and avocado in a cooler or more indirectly heated portion of the grill. Cook for 5 min or until char forms then flip everything except the avocado. Cook for 5 min more, flip, and cook for another 5 minutes or until peppers and tomatillos begin to blacken.
- Remove from heat. Peel avocados and peppers. Cut off pepper stems and seed for lower heat level.
- Transfer to blender or food processor and pulse until finely chopped. Add salt and if necessary the juice of 1/2 lime. Add cilantro and pulse until finely chopped and mixed. The final product should be a pourable liquid but not pureed to the point where the tomatillo and pepper seeds are obliterated.