I love them.
I.
Love.
Them.
I would so much rather have salsa verde than any tomato-based salsa out there.
Something about the smoky grilled flavor, the obscene amount of fresh cilantro, and the tart fresh lime juice just makes this the ideal salsa.
For chips, for carnitas, for anything!
Enjoy!!
Grilled Salsa Verde
Makes about 1 1/2 cups
Nonstick vegetable oil spray
2 pounds tomatillos, husked and rinsed
1 cup chopped fresh cilantro (or 2 cups, if you are like me)
1/4 cup warm water
2 tablespoons fresh lime juice
1 jalapeño chile, coarsely chopped
Spray grill racks with nonstick spray. Prepare barbecue over medium-high heat.
Grill tomatillos until slightly softened and charred in spots, about 15 minutes.
Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeño; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt and enjoy!
So... how does one pick a good tomatillo?
ReplyDeleteAh, very good question!
ReplyDeleteYou can pick a tomatillo by its firmness (you want firm), weight (you want a heavy one), and make sure its mostly still wrapped up in its "paper". A bright green is better than a yellowish one...
Hope this helps!!
Gracias!
ReplyDelete