Salsa Verde

I have no problem with store-bought salsa, I buy it, well infrequently, but I eat it no problem. But salsa verde is a special case, one that I WILL NOT buy in a jar.

Actually I will, but rarely and begrudgingly.

Salsa Verde should be bright and zingy! It requires tangy tomatillos and fresh lime juice. Flavors that just don't hold up after sitting in a jar at room temperature for who knows how long.

Luckily, a great salsa verde is very easy to make.

Allow me to show you the way.

Salsa Verde (Tomatillo Salsa)

• 5-8ea Tomatillos, cut in half
• 1/2ea White or Yellow Onion
• 1ea Jalapeño, cut in half
• 3ea Garlic Cloves
• 1ea Lime
• 1/2 bunch Cilantro, rough chopped with stems
• TT Kosher Salt
• Cooking oil to drizzle

1. Place prepared tomatillos, onion, jalapeno, and garlic on a small sheet pan or sizzle tray.
2. Drizzle with oil and sprinkle with kosher salt.
3. Place under a broiler or in a 500F oven until the tomatillos are soft and charred.
4. Remove from the oven and allow to cool to room temperature. If you didn't get the charring that you want, use a blowtorch to remedy that if you have one.
5. Next, transfer to a blender, food processor, or a container for an immersion blender. Add the juice from the lime and the cilantro then blend to your desired consistency.
6. Taste and adjust seasoning, then use right away or store in the refrigerator for 3-5 days. It will never be as good as the first day.