Salsa Verde
Ingredients
10-12 tomatillos, husked and rinsed
2-4 poblano or other mild fresh green chiles, roasted and cleaned
3 tablespoon olive oil
2 large onions, diced
5 cloves garlic, minced
1 teaspoon oregano
1 cup water
Salt and freshly ground black pepper
1⁄2 cup fresh cilantro leaves, chopped
1⁄4 cup lime juice, freshly squeezed
Instructions
1. Heat the oven to 400*F. Put the tomatillos on a baking sheet and roast until the skins are lightly browned and blistered, about 20 minutes. Remove the tomatillos; when they’re cool enough to handle, chop them finely along with the chiles, saving their juices.
2. While the tomatillos are roasting, put the oil in a large deep skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until they are very soft and lightly browned, about 10 minutes. Add the tomatillos, chiles, oregano, water, and a large pinch of salt and pepper; stir and bring to a low simmer. Cook, stirring occasionally, until the mixture thickens slightly, 10 to 15 minutes.
3. Stir in the cilantro and lime juice, taste, and adjust the seasoning. Serve at room temperature or refrigerate for up to 2 days.
Note: Roast chiles until blackened on a grill, broiler, or straight on the stove burner if you have a gas grill. Once well charred, place in a zip-top bag and seal for 10 minutes. Remove the peppers from the bag and gently scrap off the charred skin with a knife. Rinse under running water. Cut off the stem, slice the pepper in half, and scrap out the seeds and membranes.
Comments
This recipe is from the 10th Anniversary Edition of Mark Bittman’s How to Cook Everything. I used a mixture of green and purple tomatillos and four mild chiles. Sadly I didn’t get a picture of this but it turned out deliciously. I used it to make Slow Cooker Pork Chile Verde. One recipe of this salsa is enough for 1⁄2 of a pork loin roast.
Edit: Using cooking liquid from crock potted pork in replace of the water makes this even more delicious.
How to Cook Everything (10th Anniversary)