Traditional Salsa Verde
Use this sauce with chips, on burritos, or with scrambled eggs. It is tangy, spicy and delicious. It freezes well, so I like to make a double or triple batch to keep on hand.
Makes about 3 cups.
- 1 lb. tomatillos
- 2 large fresh poblano peppers
- 2 serrano or jalapeño peppers
- 5 cloves garlic
- 1 large onion
- 1 bunch cilantro
- 1/2 tsp coarse sea salt (or to taste)
- 3 Tbsp olive oil (divided use)
- Peel tomatillos, onion, and garlic. Cut onion in wedges.
- Heat a grill pan on medium high; brush it with 1 tablespoon of the olive oil.
- Roast the tomatillos, poblanos, serrano chilis, garlic, and onion until charred on all sides and soft.
- Remove grilled veggies to a high speed blender and add leaves of the cilantro bunch, salt and 1 tablespoon of olive oil. Process until uniform salsa results.
- Heat a large skillet or heavy pot. Add remaining tablespoon olive oil. Pour blender contents in the skillet and bring to simmer on medium heat. Reduce heat. Cover and simmer 10 minutes.
- Cool. Pour into jars or refrigerator containers. Refrigerate and chill until served. If desired, place tightly sealed containers in the freezer for later use.