Easy Summer Salsa Verde
1 lb. tomatillos, husks and stems removed, rinsed well and dried
1 tsp. vegetable oil
1 small onion, chopped
1 jalapeño chili, stemmed, halved, and seeded
½ cup fresh cilantro leaves
2 tbsp. fresh lime juice
1 garlic clove, minced
Salt
2 tsp. extra-virgin olive oil
¼ tsp. sugar or agave nectar
Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic and ¼ teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste.
Makes about 2 cups.
Notes: Use as a dip, or a marinade and topping for grilled meat or fish. The salsa can be refrigerated in an airtight container for up to five days; return to room temperature and season with salt and lime juice to taste before serving.
— James Moore
OnefortheTable.com; distributed by Tribune Content Agency LLC