I’ve made salsa verde before using different kinds of greens: parsley, mint, basil and capers. This version fits its Spanish name more because it uses tomatillos, those green tomatoes you see in your grocery store covered in an onion-skin husk.
8 tomatillos, thoroughly washed, halved
1 medium red onion, chopped
1 bunch cilantro, chopped
2 Jalapeño peppers, stemmed, seeded, chopped
1/4 tsp sugar
juice from half a lemon
1. Place tomatillos cut side down on a baking sheet. Place in broiler for about 8 minutes to lightly blacken the skin.
2. When done, pulse together all ingredients in a food processor. Season to taste with lemon juice and salt. Transfer to a large container with a seal. Let cool to room temperature before storing in refrigerator.
A really green salsa verde
Part of my Mother Hen project: omakase bento #5