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Notes:
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Equipment that I used:
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recipe block here
Roasted Tomatillo Salsa Verde
Ingredients
- 2 pounds green tomatillos
- 4 cloves garlic
- 2 medium serrano chiles
- 1 bunch cilantro enough for 1 cup of leaves
- 1 small white onion
- 1 teaspoon Kosher salt
- 1 tablespoons vegetable oil
- 2 tablespoons vegetable oil bacon fat or pork lard
- 1 1/2 cups chicken broth or vegetable broth
Instructions
Mis en Place
- Place one of the oven shelves at the highest level and preheat the oven to broil.
- Remove the husks from 2 pounds green tomatillos, rinse them, and set them aside to dry.
- Remove the stems from 2 medium serrano chiles, slice them in half lengthwise, and place them in a large mixing bowl.
- Remove the root from a small white onion, slice it in quarters and add it to the mixing bowl.
- Place 2 cloves of unpeeled garlic into the mixing bowl.
- Place the tomatillos into the mixing bowl.
- Drizzle 1 tablespoon of safflower or corn oil over the vegetables and toss to coat.
- Line a rimmed baking sheet with aluminum foil.
- Arrange the vegetables on the baking sheet in a single layer, and set the mixing bowl aside for later use.
- Remove the leaves from 1 bunch of cilantro (enough for 1 cup of leaves).
Preparation (for the sauce base)
- Place the baking sheet in the oven directly under the broiler and broil for 4 or 5 minutes.
- Rotate and shift the position of the baking sheet every so often to get even charring.
- Different vegetables may roast at different rates. As vegetables develop an attractive char and start to soften, turn them over to roast the other side.
- Continue to roast until the vegetables are cooked through. Remove the vegetables that are soft, and place them in the mixing bowl.
- Once all of the vegetables are roasted, allow them to cool for about 15 minutes.
- When the vegetables have cooled down enough to handle, remove the skins from the garlic and remove the tough outer layer off each onion wedge.
- Place all of the vegetables into a blender or food processor and use a spatula to get all of the juices that have collected in the bowl or on the baking sheet.
- Add the cilantro leaves.
- Add a teaspoon of Kosher salt.
- Blend everything to a coarse puree.
- At this point, the sauce base can be placed in the refrigerator for up to 5 days.
Preparation (for the sauce)
- Heat 2 tablespoons of vegetable oil, bacon fat or pork lard in a skillet or pot over medium-high heat (see note).
- Once the pan is hot, but not smoking, pour in the sauce base and bring it to a simmer.
- Let the sauce base reduce and concentrate, stirring frequently, for about 4 minutes.
- Stir in 1 1/2 cups of chicken broth.
- Turn the heat down to medium-low and let it simmer for about 5 minutes (or until you’re ready to use it.
- If necessary, season the sauce with a little salt.