Tuesday, 11 September 2012

Salsa Verde

Photo creds to Katie Tower

Watch out for the Salsa Verde - it may look innocent with its unassuming green colour and smooth texture, but it will slap you so hard in the mouth you'll grow a beard. Especially the way I make it. While most recipes call for serrano or jalapeƱo peppers, I like to go full crazy and make this with a habanero pepper. You can substitute in a less intense choice if you'd prefer, but know that I will be judging you. Hard.

Salsa Verde Recipe

Serves: About 2 cups (lasts for a while)                   Prep time: 15 min

8-10 tomatillos
1 habanero (I used half of the one in the picture because it was huge)
1/4 white onion
1/4 cup cilantro
1 tbsp lime juice
Pinch of sugar
Pinch of kosher salt

Make It Hot
Preheat your oven to broil. Chop the onion and cilantro. Remove the paper husks from the tomatillos and wash to remove stickiness. Place the tomatillos and habanero on a baking sheet and put them about 2 inches under the broiler for 5 minutes (until the outsides get dark brown). Remove the stem from the habanero. Place all ingredients into a blender and puree until smooth.

Store in fridge and use for many tacos to come.

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