Monday, February 2, 2009

Salsa Verde

I made this salsa to accompany the empanadas I made. People really ate this up, and I thought it was really good. When I first made it, it was a little on the oniony side, but the onion mellowed a little with a night in the fridge.

Salsa Verde

Makes 3 -4 cups

1 ½ lbs fresh tomatillos, husked 
1 medium white onion, coarsely chopped 
3 green onions 
2/3 cup cilantro leaves 
1 ½ T fresh lime juice 
5 cloves garlic 
¼ tsp sugar 
2 jalapenos deveined and seeded 
1 Serrano, deveined and seeded 
Salt to taste

1. Turn on your oven’s broiler with a rack directly under it and let it heat up. Cut the tomatillos in half, and place them cut side down on a baking sheet lined with tin foil. Broil them for 5-7 minutes, until the skins are just starting to blacken.

2. Place the roasted tomatillos and all the other ingredients into a food processor and blend until fully mixed. 

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