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Salsa Verde

June 26, 2012

Salsa Verde

Makes 2 1/2 cups

Recipe by Steven Raichlen

May 2008

Ingredients

  • 3 unpeeled garlic cloves
  • 1 pound fresh tomatillos, husked, rinsed
  • 1 small onion, quartered through root end
  • 3 to 6 serrano chiles or 2 to 4 jalapeño chiles
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon (or more) sugar
  • Coarse kosher salt
  • 2 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 2 tablespoons (or more) fresh lime juice

Preparation

  • Prepare barbecue (medium-high heat). Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
  • Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and chill.
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