Salsa Verde

Salsa Verde

This is adapted from a Rick Bayless recipe. So, so good! 

Salsa Verde, left,  and Salsa Loco


10 tomatillos
2 serrano peppers
2 jalapenos
2 cloves of garlic
1/2 yellow onion, finely chopped and rinsed (put the chopped onion in a strainer and rinse under cold water)
1/4 cup cilantro, finely chopped
1 t kosher salt
1 t sugar

Preheat broiler.

Peel rinse and dry tomatillos. Place on sheet pan. Broil until blistered and a bit blackened, rotating the tomatillos once the tops are browned. Just keep an eye on everything, but it will take 5-10 minutes. Remove pan from oven and allow to cool.

Preheat a skillet. When hot, add the serranos, jalapenos and garlic. Heat until blistered and browned/blackened, about 5 minutes, shaking the skillet to brown the peppers evenly. When done, transfer to a plate and cool.

Add everything to the bowl of a Cuisinart and process.  Add about a quarter cup of water (add slowly, just until you get the right consistency). Then transfer the salsa to a mixing bowl and add the salt, sugar, cilantro and onion. Taste for seasoning. You can serve it immediately. Store in a covered glass jar - a recycled salsa jar works wonderfully.