Roasted Tomatillo Salsa (Salsa Verde)

Name: Roasted Tomatillo Salsa (Salsa Verde)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters chicken stock; 79 milliliters fresh cilantro; 2 garlic cloves, in skins; 1 jalapeño pepper; 1 Tbsp lime juice; 1 teaspoons salt; 1 serrano pepper; 454 grams tomatillos, husks removed, rinsed (4-5 tomatillos); 59 milliliters finely chopped white onion

Roasted Tomatillo Salsa (Salsa Verde) is a gluten free, dairy free, and primal hor d'oeuvre. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 56 calories. This recipe serves 4. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of chicken stock, jalapeño pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat broiler.

Equipment you will use

Broiler

Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes.

Ingredients you will need

Whole Garlic Cloves

Tomatillos

Peppers

Equipment you will use

Broiler Pan

Remove from broiler.

Equipment you will use

Broiler

Pour chicken stock over vegetables.

Ingredients you will need

Chicken Stock

Vegetable

Let stand 10 to 15 minutes, until cool enough to handle.

Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Wooden Spoon

Frying Pan

Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.

Ingredients you will need

Tomatillos

Peppers

Garlic

In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended.

Ingredients you will need

Chicken Stock

Lime Juice

Tomatillos

Cilantro

Peppers

Garlic

Onion

Salt

Equipment you will use

Food Processor

Add more reserved chicken stock, if necessary, for desired consistency.

Ingredients you will need

Chicken Stock

Serve immediately or refrigerate until ready to serve.

Equipment

Ingredients

Servings:

118milliliters

chicken stock 79milliliters

fresh cilantro 2

garlic cloves, in skins 1

jalapeño pepper 1Tbsp

lime juice 1teaspoons

salt 1

serrano pepper 454grams

tomatillos, husks removed, rinsed (4-5 tomatillos)59milliliters

finely chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.