Salsa Verde

The best salsa verde I've ever had was made by Lauro our cook/worker when I was working at the Barrio Oaxaqueno in Teotihuacan Mexico. Lauro was considered to be a Mountain Man of sorts. He knew how to use the native plants of Mexico for food, medicinal purposes and pigment.

Lauro specialized in "El Campo" style type of cooking, that meant that he was able to cook us meals over an open fire. He showed me how to make salsa verde, but instead of making it over a camp fire I'm making in my kitchen. This ones for you Lauro!

Ingredients:
8 medium sized tomatillos
4 cloves garlic
2 serrano peppers
1/2 of a small spanish onion
Handful of fresh cilantro chopped.
Kosher salt

Preheat your oven to a low broil and place the rack at it's highest setting. 

Remove the husks on your tomatillos and wash them well. Cut them into quarters, cut peppers in half. Place tomatillos, onion, garlic and peppers in a single layer in a baking dish. place in oven and broil for 8 min each side. 

 When finished, tomatillos should be charred and soft.

 Put all roasted veggies in a blender along with any juices that released in the pan.

 Wash a handful of cilantro and place in the blender.

 Add a generous pinch of kosher salt.

 There you have it, salsa verde. You can eat it with tortilla chips, make chilaquiles which I've shown a recipe for or my Mel's chicken tacos also on this blog.