SALSA VERDE

SALSA VERDE
From Kristi Templeton

1 lb. tomatillos
2 jalapeno peppers
2 cloves of garlic, peeled
1/2 medium onion, quartered, plus 1/3 cup finely chopped onion, divided
1 cup chopped cilantro,  thicker stems removed first
1/3 to 1/2 cup water
kosher or sea salt, to taste
1/2 t. ground cayenne pepper, optional

Remove the husks from the tomatillos; discard husks.  Rinse fruit well to remove sap.

Cut the stemmed tops off the jalapenos then split them in half. Using a spoon, scrape away the seeds and veins.  This is where the main heat lives. If you don't mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat.  When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning veges over with tongs to soften and slightly blister as much surface as possible.  The peppers, onions and garlic will soften and blister the fastest.  After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender.  Continue roasting the tomatillos for another 5-8 minutes.  Optional, carefully slice the tomatillos in half to accelerate the roasting.  Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Alternate broil method to paragraph above (from Kristi's friend): Instead of stove top, you can put a little oil on all the items (except cilantro) and put them on a cookie sheet or baking pan and put under broiler for a few minutes to get a nice char. Then put in oven for about another 10-15 minutes and let the tomatillos break down some more for a really good flavor.

Allow to cool for a few minutes, then add 1/3 cup water, place the blender lid on loosely, holding it in place with a kitchen towel and puree until just slightly chunky to smooth, depending on personal preference.  Add more water if a thinner consistency is desired.

Pour the salsa into a bowl, add salt to taste.

Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions.  Adding them after the fact adds texture back to the salsa).

If more heat is desired, add the cayenne, to taste.

Place in an airtight container-preferably a glass jar-and store in the refrigerator for up to a week.  Add a squeeze of lime juice to freshen as needed.