SALSA VERDE
Author: Tag Sale Tastes
Ingredients
  • 1 pound tomatillos (10-12 medium), husked and rinsed
  • 3 fresh Hatch or serrano chiles, stemmed
  • 1-1/2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, chopped
  • 2 cups chicken broth
  • ⅓ cup chopped fresh cilantro
  • Salt, to taste
Instructions
  1. Roast tomatillos and chiles, either by placing on grill or on a baking sheet under a broiler. Roast until blackened and blistered on one side, approximately 5 minutes, then turn over using tongs and roast the other side. Transfer tomatillos and chiles to a food processor or blender.
  2. Heat 1 tablespoon of oil in a large heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until golden, about 8 minutes. Add the garlic and cook 1 minute longer. Transfer onions and garlic to food processor or blender. Pulse to a rough-looking puree -- avoid overprocessing.
  3. Heat remaining ½ tablespoon of oil in skillet over medium-high heat. Add puree and stir constantly for 4-5 minutes, until puree thickens and darkens slightly. Stir in the broth, bring to a boil, reduce heat to medium and simmer until sauce is thick enough to coat a spoon, approximately 10 minutes. Stir in cilantro, and season to taste with salt.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/08/15/salsa-verde/