This recipe is for a green salsa made from roasted vegetables & aromatics. The original recipe was pulled from the excellent & comprehensive taco text "Tacos: Recipes And Provocations" by Alex Stupak & Jordana Rothman. The recipe is nearly identical to the original, with one small change addressed below.
Ingredients
Meat:
None!
Non-Meat:
- 4 tomatillos/li>
- 1/2 white onion
- 2 serrano chilis
- 40 cilantro leaves (~10 sprigs)
Cupboard:
- 1 garlic clove
- 1+ tspn kosher salt
- 1 tspn honey
Equipment:
- Mortar & Pestle / Molcajete
- Food Processor
Ingredient Prep
- Husk, rinse, & dry tomatillos
- Leave skin on the garlic
- Thinly slice the half onion
- Strip loose the cilantro leaves
Cooking
- Set oven to "High Broil"
- Tomatillos on baking sheet in oven, 7 minutes, rotate, 7 minutes
- Put cast iron skillet over medium heat for 5 minutes
- Add garlic, onion, chilis to skillet for 10 minutes or so until blackened spots form
- Cool tomatillos, garlic, onion, chilis in bowl; discard (or find another use) for the serranos - roasting them with the other vegetables enfuses them with just a touch of heat
- Peel garlic, grind with salt in mortar & pestle until a paste forms
- Chop roasted onions & tomatillos
- Add tomatillos, garlic paste, onion, honey to food processor; blend until salsa consistency.
- Add honey, any additional salt, cilantro to food processor; pulse a few times to stir
Thoughts & Comments
This recipe is really excellent. Simple to prep, cheap ingredients, and great flavor. My wife is a picky eater and she loved it.
My hat's off to Mr. Stupak & Ms. Rothman.
