This salsa verde is tangy, fiery, smoky, and good on just about everything.
Servings: About 3 cups
Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes
1¼ lbstomatillos, husked, rinsed, and quartered
2small yellow onions, cut into 1-inch wedges
4cloves garlic, peeled
1jalapeño pepper, left whole (or remove the ribs and seeds for a mild salsa)
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
¾ cuppacked fresh cilantro leaves, plus a bit more for serving
Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
Note: This recipe is not meant for canning.
Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it.)