Tuesday, June 1, 2010
Roasted Tomatillo Salsa Verde
When my cousin Kris came to visit me a few months ago, we decided to spend an entire afternoon eating at as many restaurants as possible. I know it sounds like a crazy thing to do, but we both love to eat, and I'm happy to have finally found someone who can eat as much and as often as I do! Anyway, we ended up really only eating at no more than 3 places, because she instantly fell in love with the crispy tacos at Las Palmas Taqueria on College Ave. in Oakland. Since she's from Vancouver, Canada, she has a hard time finding a good taqueria there to satisfy her taco needs. Needless to say, we spent most of our eating adventures at Las Palmas eating tacos. In fact, the first day we went in twice within a three-hour period, and the second day, we ended up ordering tacos three times in one sitting. I swore the staff thought we were totally crazy!
Anyway, ever since then, I have been looking for a good salsa verde recipe for her. So Kris, this is for you! :)
Read on to see if this is good enough for Kris...
Homemade Salsa Verde
Adapted from inspired taste's Roasted Tomatillo Salsa recipe
makes about 1 1/2 cup
3 Tomatillos, husked, rinsed under warm water
1 Serrano pepper
1 Jalapeno pepper
4 cloves of garlic, unpeeled
1/2 cup diced onion
1/3 cup cilatro
1/4 cup chicken broth (more if needed)
salt to taste
1. Reheat broiler.
2. Arrange tomatillos, peppers, and unpeeled garlic cloves on a shallow baking dish. Place under broiler until roasted, about 10 mins. Rotate half way through to make sure all sides are slightly charred. Remove from broiler, let cool.
3. Since I don't eat very spicy foods, I cut open and removed the seeds from both of the peppers. At the same time, peel the garlic cloves.
4. Combine all the ingredients in a blender, pulse until well blended. Add more salt and chicken broth to your liking.
I also made some slow cooked carnitas for tonight's dinner, so I'll be having this salsa and homemade tortillas with it. Very excited! Yum!