Strolling through the Market last Saturday, I saw a box of produce with a recipe sticking out of it and a sign that read “Salsa Verde Kit.” Genius, I thought! It was at the Full Hand Farm tent and I asked if they had an extra copy of the recipe so I could share it with everyone. So, here it is.
from Full Hand Farm
- 10-15 tomatillos, husked
- 4-5 poblano peppers, roasted
- 1-2 serrano or jalapeno peppers, roasted
- 3 tablespoons grapeseed oil
- ½ cup cilantro, chopped
- 3-4 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon oregano
- 1 cup stock or water
- ¼ cup lime juice
- Roast tomatillos at 400 degrees F until skins are brown and blistered, about 20 minutes. When cool, chop finely along with the roasted poblanos and hot peppers. Save all the juices.
- While tomatillos are roasting, heat the oil in a deep skillet over medium heat. Add onions and garlic and cook until soft and lightly browned, about 10 minutes. Add the tomatillo and pepper mixture, stock or water, and a large pinch of salt and pepper. Cook until the mixture thickens, stirring occasionally, 10-15 minutes.
- Stir in the cilantro and lime juice. Serve at room temperature or refrigerate.
Note: If you don’t have time to roast your tomatillos and peppers, you can create a raw version. Just rinse the tomatillos well, cut into a few pieces and put into the food processor. Remove the seeds from the peppers, rough chop (use fewer peppers than noted if you want a milder salsa), and add along with the remaining ingredients, omitting the stock or water. Pulse to the desired consistency.