Mexican Salsa Verde

Circle B Kitchen

This makes a great salsa verde for tacos, burritos, enchiladas or anything else you can think to use if for (it's especially good on our chilaquiles!). I also love to throw it in the blender with a ripe avocado for a killer dip. I've added a few steps to the original recipe, but I think it really does make it that much better. Adding in fresh cilantro and fresh chiles after the salsa cooks, gives the salsa a little more texture and some fresh chile flavors. If you're pressed for time, you can skip the step of broiling the tomatillos, onions and chiles. You can just throw everything in the blender and then into the pan to simmer. Sometimes I even prefer that. Your call!

Recipe adapted from Epicurious

3 unpeeled garlic cloves

1 pound fresh tomatillos

1 small onion, qurtered through root end

3 - 6 serrano chiles or 2-4 jalapenos

1/2 cup chopped fresh cilantro (divided)

1/2 teaspoon (or more) sugar

Coarse kosher salt

1 poblano chile (optional)

1 tablespoons olive oil

2 tablespoons fresh lime juice

Preheat the broiler. Place the oven rack about 6-8 inches from the broiler.

Spray a baking sheet with nonstick cooking spray and then place the garlic, the tomatillos, the onion and half of the chiles (not the poblano) on the pan. Place the pan under the broiler for about 10 minutes or until the vegetables have taken on a good amount of color.

Place the tomatillos in the blender. Peel the garlic. Trim the core from the onion and coarsely chop. Give a rough chop to the chiles. Transfer the onion, garlic and chiles to the blender along with 1/4 cup of the cilantro and 1/2 teaspoon of sugar. Puree until fairly smooth and then season to taste with coarse salt (I used 1 teaspoon).

Heat the olive oil in a heavy large saute pan over high heat. Carefully add the tomatillo mixture. Stir in 1 tablespoon of lime juice and bring the mixture to a boil. Reduce the heat to medium and simmer until you have about 2 1/2 cups (about 10 minutes).

While the salsa is simmering, chop the remaining chiles, including the poblano, if using, into very small dice and add to the pan. When the salsa has reduced, remove from the heat and adjust the seasoning, adding more lime juice, sugar or salt if needed.

Once the salsa has cooled, stir in the remaining 1/4 cup cilantro. Cover and chill until ready to serve.