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, husked1 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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