Salsa Verde
Mill City Cooks

Salsa Verde

By: Market Chef Beth Jones

Recipe from the 2016 Harvest Social Benefit.

Ingredients

  • 2lbs tomatillos, peeled and washed
  • 1 medium yellow onion, julliened
  • 2 cloves garlic
  • Pinch of chili flakes (optional)
  • 2 cups water
  • 1 bunch cilantro
  • Salt and pepper to taste

Method

Preheat the oven to 425. Roast the tomatillos, onion, garlic, chili flakes and water in an oven-proof dish, covered with foil for 30 minutes, or until the tomatillos have burst and softened. Allow to cool. Puree the tomatillo mixture in a blender with one bunch of cilantro (stems and all). Season to taste with salt, and pepper. If the salsa is too tart, add a bit of honey, 1 teaspoon at a time to balance to the. Can be used over grilled meats, fish, on tacos, or as an enchilada sauce.