1 lb fresh tomatillos,
husks removed
1 small serrano chile (for heat)
1 large jalapeno chile (for flavor)
2 cups chicken broth
1/4 onion, rough chopped
|
1 large clove garlic
1 tps kosher salt
1 tsp sugar
1/4 cup fresh cilantro, loosely packed
con tortilla or corn masa, to thicken (optional)
|
Remove the husks from the tomatillos and wash them
under hot running water until they are no longer sticky
to the touch.
Heat a large cast iron skillet or griddle over
medium high heat. When the pan is very hot, add
the tomatillos and fresh chiles to the dry skillet
(no oil). Let the vegetables sit until they start
to char, then turn them over. Continue turning and
cooking until the tomatillos are well charred and
they mostly turn a light olive green color. The
chiles should be charred all over and turn a darker
green. Remove the vegetable as they are done (the
smaller one will cook quicker).
Remove the skins from the roasted chiles. Rough
chop the chiles (you can remove the seeds to if
you wish).
Add the roasted vegetables to a blender, along
with the 1/4 onion, clove of garlic, chicken stock,
salt, and cilantro. Blend in pulse until the sauce
is smooth. Pore the blended salsa verde into a medium
sauce pan. Cook over medium heat, at a simmer, for
30 - 40 minutes, until the sauce thickens slightly.
I often add a couple of teaspoons of masa, or a
chopped up corn tortilla, to help thicken the sauce
while it is cooking.
|
