Roasted Tomatillo Salsa Verde

 Salsa verde. I've always had a special place in my belly, I mean heart, for it.

 A good salsa verde has the perfect balance of smokey and fresh and yummy.

I really recommend the extra step of roasting the ingredients. Some people boil them, or blend them raw, but I find that roasting them gives the salsa a flavor you cannot achieve otherwise.

So, this is what you need:

Tomatillos:

 They're like green tomatoes but with cuter outfits.

And then you undress them:

Rinse them well to remove the stickiness.

*Insert undressing/stickiness innuendo*

Slice open a jalapeño.

I kept the seeds in and the spice level was pretty low to me. So, I would leave the seeds in, unless you're really sensitive to heat. Or you're a little bitch. Whichever feels accurate for you.

Place all the ingredients on a baking sheet. Make sure to leave the skins on the onion and especially the garlic cloves, or they will burn.

Arrange the veggies like this:

 Broil until charred like this:

Once cool enough to handle, peel the jalapeño, onion and garlic:

Place everything into a blender and add the cilantro and juice of a lime.

Blend until it reaches the consistency you like.

This is how I like my salsa verde:

 Enjoy in all kinds of yummy Mexican dishes. Or try them with my Gluten-Free Baked Tortilla Chips (it's just baked corn tortillas, let's get real).

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RECIPE

Ingredients:

6 tomatillos
2 garlic cloves, still in their skins
1 jalapeño
1 lime
half an onion, with skin still on
bunch of cilantro

Directions:

Remove the husks from tomatillos and rinse them until they aren't sticky anymore.

Place the rinsed tomatillos upside down on a lined baking sheet (remove stems, if needed).

Add the garlic cloves to the baking sheet, with their skins still on.

Slice the jalapeño in half, (deseed if you want it really mild) and place cut-side down on the baking sheet.

Add the onion as well, cut-side down with the skin side facing up.

Broil for about 5-7 mins or until the vegetables are charred and tender.

Allow to cool and then remove the stem and skin off the jalapeño, the skins off the onion and garlic and add all the roasted ingredients to a food processor/blender.

Add the cilantro and juice of the lime and pulse until desired consistency. I like mine pretty smooth.

Taste, and add S&P if you think it needs it. I did.

Place in a bowl and chill until ready to eat.

Enjoy!