Salsa Verde

Save time and make this ahead! Serve with warm tortilla chips, or over grilled bread. Excellent over poached eggs and grilled chicken breast.

Ingredients

  • 3 garlic cloves unpeeled
  • 1 pound fresh tomatillos, husked and washed
  • 1 small yellow onion, peeled and quartered
  • 4 jalapeño chili peppers
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil leaves
  • 1/2 teaspoon (or more) sugar
  • Coarse kosher salt
  • 2 ½ tbsp olive oil
  • 1 cup low-sodium chicken broth (We use the Imagine brand for best flavor)
  • 2 tablespoons (or more) fresh lime juice

Instructions

  1. Heat outdoor grill to medium-high heat. Thread garlic onto skewer.
  2. Grill garlic, tomatillos, onion quarters, and jalapeno peppers until dark brown spots form on all sides. (~9 minutes for onion,~ 6 minutes for tomatillos and jalapeno peppers, and ~4 minutes for garlic). Let everything cool.
  3. Peel garlic. Trim core from onion. Remove some of the burnt skin off jalapeno peppers and remove stem. If you prefer a milder salsa, remove most of the jalapeno seeds. Transfer the tomatillos and grilled vegetables to a blender. Add cilantro, basil and 1/2 teaspoon sugar; puree until smooth. Add Kosher salt to preference.
  4. Rough chop onion, jalapeno peppers, and garlic.
  5. Add cilantro, basil and 1/2 teaspoon sugar; puree until smooth. Add Kosher salt to preference.
  6. Heat olive oil in heavy large saucepan over high heat. Slowly add tomatillo mixture, as it may splatter. Stir often for about 2 minutes until slightly thickened. Add broth and lime juice. Bring to a boil; reduce heat to medium and simmer for approximately 10 minutes.
  7. Season with more salt, sugar and lime juice, if preferred.
  8. Let cool, and then cover and chill.

Leave a Reply

Your email address will not be published. Required fields are marked *