Mexican · 20 min · serves 4

Salsa Verde Casera

Kept by The Bhook kitchen

Ingredients

• 400 g tomatillos
• 1-2 jalapeño or serrano chiles
• 1 small white onion
• 2 cloves garlic
• 20 g fresh cilantro
• 1 tsp salt

Method

1. Remove husks and rinse tomatillos. Cut them in half.
2. Set tomatillos, chiles, onion (peeled and halved), and unpeeled garlic on a dry skillet over medium-high heat.
3. Roast everything, turning now and then, until the tomatillos have large brown spots and the vegetables smell sweet, about 8-10 minutes.
4. Peel the garlic. Put tomatillos, chiles, roasted onion, peeled garlic, cilantro, and salt in a blender.
5. Blend until smooth but still a bit chunky. If it's too thick, add 1-2 tbsp water.
6. Taste and check for heat and salt. Serve at room temperature.

Let the tomatillos get dark patches. If you rush this step, the salsa tastes raw.