I love Mexico. We vacation there every year with a group of family and friends. For Christmas I received a new Mexican cookbook so I was eager to start my first recipe from it.
Like my last blog post, the author of this cookbook has restaurant in New York. Unlike my last post the recipe I had tagged was a lot easier to execute!
The recipe I had tagged was for Roasted Salsa Verde. To start I put my cast iron skillet on my stove over medium heat. While that warmed (for 5 minutes) I grabbed a clove of garlic (with the skin still on), 2 Serrano chiles and sliced half of a white onion. When the skillet was warmed I added the veggies.
I stirred occasionally for 6 minutes then removed the veggies from the skillet and let them cool.
Once cool enough to handle I took the stems off the chiles and discarded. I peeled the garlic from the skin and put it in my mortar and pestle. (Side note the recipe says to use a molcajete, which is a stone Mexican version of a mortar and pestle. If you don’t have one the recipe says you can use a blender.) I added 1 tsp of salt in with the garlic and grinded together.
Meanwhile I broiled tomatillos. Tomatillos are kind of like a tomato with a husk. They are green in color and are specific to Mexican cooking.
I removed the husks from 3 tomatillos, washed and dried them. Then I put them on a baking sheet to put in a preheated broiler.
I broiled for about 7 minutes when they started getting black spots, turned them over and broiled another 7 minutes before removing from the broiler to cool.
Once cool enough to handle I put the onions, garlic-salt, peppers and tomatillos in my blender. I blended until all combined.
I poured the contents of the blender into a bowl and stirred in 40 cilantro (yes I counted!). I found that when buying fresh cilantro (or parsley for that matter) I end up with way more than I need, so to keep it longer I wash and dry the stalks and then put it in a mason jar with a bit of water at the bottom. I close the jar and keep it in my fridge. The cilantro (or/and parsley) keep for weeks this way.
Back the recipe I stirred in the 40 cilantro leaves and seasoned with salt to taste.
And I enjoyed my roasted salsa verde.
The Verdict: Wow this salsa had a kick to it. It was a shock at first but after a few more bites it became much more edible (maybe I burned off my taste buds?). But the recipe was super easy and this one will definitely go on the list for things to make when entertaining.