I love salsa verde on boiled pinto beans and Spanish rice. Renaissance Man likes me to blend a cup of salsa with half an avocado the way they do at a restaurant called SuperMex in Long Beach, CA. They put the guacamole in their burritos. He found the restaurant during his Navy days and became a super fan.
This recipe is not a family recipe. I remember years ago writing it down from a lady on a San Diego news food segment.
12 tomatillos, medium
4 serranos with seeds
1 white onion, sliced 1/4 inch thick
3 garlic cloves
1/2 cup water
1/3 cup cilantro, chopped with stems and leaves
1 tsp. sea salt
Yield: 2-3 cups, 12 Servings
Raise the rack close to the boiler. Heat the broiler. Line a cookie sheet with foil. Take skin off tomatillos and garlic. Wash veggies. Cut off top of serranos. Line up tomatillos, serranos, onion, garlic on the cookie sheet. I don’t use two cookie sheets. Instead, I use one and watch the tomatillos and take them out using tongs before the onion is roasted. (The tomatillos may burst and make a mess of your oven.)
Roast veggies for 15-20 minutes. Sometimes the onion takes longer.
You can use a blender or food processor. I like my Vitamix because I can put hot food in the container. Then add all the other ingredients. I blend the cilantro too. If you want you can chop the cilantro and stir it into the salsa.
From blog of melissacrismon.com
Copyright 2022 Melissa Crismon