I used to be neighbors with someone from Puebla, Mexico. She taught me this recipe and I love it.
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| Sometimes I roast a jalapeno too. |
Ingredients:
- 5-10 Tomatillos (depending on size)
- be sure to pick out ones that have the skins completely covering the tomatillos
- small white onion (optional)
- 1 bunch cilantro
- 1-2 jalapenos or another chile like serrano or poblano
- salt
- lime juice (optional)
- water
Begin by roasting the tomatillos, onion, and chile either on the stove top or in the oven. I like to place them on a cast iron skillet and place in the oven at a high heat like 400 degrees F. If it's on the stove top, I have to watch it more closely.
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| I just roasted tomatillos this time, usually the onions and peppers would be here too. |
Once they are roasted, let cool slightly and peel the skins of the tomatillos and the chile. You might want gloves for this step.
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| This is why you want to choose tomatillos completely covered in the skin, it protects them while roasting. |
If the skins on the chile are hard to peel, let it steam in a paper bag first.
Place everything in a blender with the cilantro and a bit of water.
Blend until smooth and taste. Add salt and lime juice if you want.
This salsa verde is used to make Creamy Cilantro Dressing.
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