Smokey Salsa Verde

Name: Smokey Salsa Verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 pieces Tomatillos (4 tomatillos); 1 piece Jalapeño (1-2 jalapeños — up to 2); ½ piece Red Onion (1/2 red onion); 2 cloves Garlic (2 cloves garlic); 3 sprig Cilantro (3 sprigs cilantro (Some use only the leaves, but I like to throw in the whole sprig for a more rustic salsa. )); ½ tsp Kosher Salt (1/2 teaspoon Morton Coarse Kosher Salt); ½ tsp Granulated Sugar (1/2 teaspoon sugar); ½ tsp Cumin Seeds (1/2 teaspoon cumin); ½ piece Lime (1/2 lime (for juice))

Smokey Salsa Verde - Sauces And Condiments (Mexican)

30 minMexican

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Prep. Remove the husk from the tomatillos and wash off the sticky film on the skin. Wash the jalapeños.
2Core the tomatillos to remove the stem and center and discard. Cut the stem off the jalapeño(s).
3Fire up. To char the tomatillos and jalapeño(s), heat your grill to warp 10 (maximum heat). Alternatively you can use a skillet over high heat or in the broiler.
4Cook. When using the broiler, use a shallow roasting pan and a wire rack to keep the items off the bottom of the pan where they might stew in the liquid. Place the pan within 3-4 inches of the heat source to get the best char. Place the tomatillos core down first. If you use a grill be aware that the tomatillos will start to break down as they char and it will be hard to move them without crushing them.
5When the bottom of the tomatillos are charred, flip them core up. This is important because as the tomatillos cook, the core will fill with liquid which would otherwise drip into the pan. Be sure to also turn the jalapenos periodically so that they char on all sides.
6Prep again. Once everything has a good char put the tomatillos and jalapeño(s) into a blender or chopper. Remove the seeds from the jalapeños or other peppers if you want to reduce the heat. If you charred the ingredients under the broiler then there should be some liquid from the tomatillos at the bottom of the pan. This flavorful liquid is great to add to the salsa as well. If the liquid has caramelized, simply squeeze the lime juice into the bottom of the pan and use a silicone spatula to reconstitute it before adding to the blender or chopper.
7Remove the outer skin from the onion and roughly chop. Roughly chop the garlic and cilantro. Add the onion, garlic, cilantro, salt, sugar, cumin, and lime juice to the blender or chopper and puree along with the tomatillos and jalapenos until the desired consitency is reached.
8Serve. Serve the salsa in a shallow bowl to make it easy to dip your corn chips. You can serve the salsa as is or stir in a couple of tablespoons of tomato salsa for an extra layer of depth. In a sealed container, the salsa keeps for at least a week in the fridge.