Friday, January 3, 2014

Margs & Salsa Verde

I am married to a wonderful man. This man can cook. This man is Mexican. This man has taught me to cook some amazing Mexican food. To celebrate all those things, and the fact that it's been 75 degrees here, I decided to bring back Happy Hour at Home with a taste of summer in the winter: strong margaritas and homemade salsa verde. In other words, a fiesta.

Flavio taught me to make salsa and his mom taught him. The legit method is to roast your tomatillos, onions and jalapeno in cast iron, which works great, but is hell on your skillet and horrible to clean up. So, we finally got smart and realized you can roast everything on a foil-lined baking sheet and the whole process is smoke and mess-free. Orale!

Salsa Verde

Measurements here are obviously estimates, but you really can't mess this salsa up. Every time we make it it's slightly different, and that's part of its charm.

About a pound of tomatillos (maybe 7 - 8 total tomatillos, depending on size)
About 1/4 pound pearl onions
1 - 2 spicy jalapeno(s)
1/2 cup packed cilantro
lime juice to taste (about 2 Tbsp.)
Kosher salt
(You can also roast garlic and/or serrano peppers - I just didn't have them on hand)

Preheat broiler.

Pull off and discard tomatillo husks, rinse tomatillos and set aside. (Don't the husks look like little green ghosts? Delightful.) Set one tomatillo aside.

Place tomatillos (except one), jalapeno and onions on baking sheet lined with foil and broil for 5 minutes, or until charred. Flip everything over and broil the other side until charred, about 5 minutes. The tomatillos should be soft. Let everything cool.

Pop the onions out of their skins. Remove jalapeno stem.

In a food processor, combine peeled onions, charred jalapeno, charred tomatillos, any juice on the baking sheet, the reserved uncharred tomatillo, and the cilantro and pulse until it reaches salsa consistency. Stir in lime juice and salt to taste. 

I hope you have a spicy weekend! :)

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