Salsa Verde

Salsa Verde

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by Chef Ashley McGee

WCNC.com

Posted on June 27, 2012 at 10:13 AM

Updated Wednesday, Jun 27 at 10:47 AM

Salsa Verde (Roasted Tomatillo Sauce)
 
1 ½ # tomatillos, husked, washed, cored and cut in half-inch pieces
½ medium Vidalia onion, peeled and cut in ½ inch pieces
1 small  jalapeño chili, sliced
2 tbsp olive oil
1 tbsp kosher salt
1 tsp ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder


6 sprigs fresh cilantro, larger stems removed

Preheat the oven to 400° F.  Then prepare the tomatillos for cooking.  Once the husks are removed, they need to be washed very well.  They are sticky, and will get slick before they are clean all the way.  Remove the core, and cut in small pieces.  Toss the tomatillos, diced onion, sliced jalapeno, olive oil and all of the spices together in a bowl.  Spread these ingredients in a single layer onto a sheet pan.  Roast in the oven for 20 minutes.  You are looking for the ingredients to be fully cooked and starting to brown on the edges.  If after 20 minutes, this has not happened, cook for 5-10 more minutes.  (It all depends upon your oven and how small the pieces are cut.)  Allow mixture to cool to room temperature before blending.  In a blender, add the cooked ingredients and the sprigs of cilantro.  Blend thoroughly until smooth.  Taste the sauce, and adjust with salt if necessary.  Add a small amount of water if the mix is too thick. 

Serve with chips as an appetizer, or with fajitas, or on grilled fish for dinner!
 

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