Salsa Verde

• Vegan
• Gluten free

• Produce

  • 6 1 1/2 pounds fresh tomatillos, fresh
  • 1/4 cup Cilantro, fresh
  • 3 Garlic cloves
  • 5 Jalapeno or serrano chiles, green
  • 1 Onion, small

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt and freshly ground black pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3/4 cup Chicken broth or water, low-salt

Found on loveandoliveoil.com

Ingredients

• 1 1/2 pounds fresh tomatillos (about 6), husks removed and rinsed, halved
• 3 garlic cloves
• 5 green jalapeño or serrano chiles
• 1 small onion, quartered
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3/4 cup low-salt chicken broth or water
• 2 tablespoons fresh lime juice

Directions

• Preheat broiler. Place tomatillo halves, garlic, chiles, and onion on a lightly oiled, foil-lined baking sheet. Broil for 6 to 10 minutes or until blackened and blistered in spots. You may want to remove the garlic and peppers sooner if necessary, and cook the tomatillos and onions for slightly longer. (ALternatively you can grill the vegetables as well for a similarly charred flavor). Let cool slightly, then transfer to a food processor or blender. Seed chiles for milder salsa, if desired. Add cilantro and sugar (more or less to taste) and puree until mostly smooth. Season to taste with salt and pepper. Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture and stir until slightly thickened, about 2 minutes. Add broth and lime juice and bring to a boil; reduce heat to medium and simmer until reduced to 2 1/2 cups, about 10 minutes. Season to taste with additional salt, sugar, and/or lime juice, if desired. Salsa will keep, refrigerated in an airtight container, for up to 1 week.