Salsa verde Mexicana
Salsa verde is one of the most basic elements in Mexican cuisine. Yet recipes for it are wondrously diverse, affording all kinds of opportunities for improvisation. Cooking the tomatillos softens their texture as well as their tart edge. Charring them under the broiler or on a griddle adds another level of complexity to the flavor.
Traditionally, a cooked salsa verde, which this is, would be fried in oil after the puree was made. This mellows the flavor and binds the ingredients. When I’m serving it with grilled foods, though, I like the taste to be a little brighter and less finished.
Once this basic puree is made, you can thin it by adding water (for an even more elegant sauce, you can use stock). Try adding a little juice from those tiny, sweet yellow limes you find at Mexican groceries. A pinch of pungent dried oregano would be nice too.
In addition to being spooned over grilled fish or meat, salsa verde can be used as a sauce for enchiladas or chilaquiles. It even makes a tangy marinade for pork or chicken.
From the story: Don’t Mess With My Sauce
Heat the broiler. Arrange the tomatillos and jalapeno on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, 3 minutes. Turn them over and roast 2 more minutes. Remove from the oven. When cool, about 5 minutes, split the jalapeno and scrape away the seeds and skins.
With the machine running, drop the garlic into the food processor feed tube and mince thoroughly. Stop the machine and scrape the tomatillos and any collected juices into the work bowl. Add the jalapeno and the onion. Pulse 3 or 4 times to make a coarse puree. Scrape down the sides of the work bowl as needed. The mixture should have a distinct body to it rather than being completely smooth. Stir in the chopped cilantro, add salt to taste and serve.
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