Tomatillo Salsa Verde

  • 3 unpeeled garlic cloves
  • 1 lb. fresh tomatillos, husked, rinsed
  • 1 small onion, quartered through root end
  • 3 to 6 serrano chiles or 2 to 4 jalapeno chilies
  • 1/4 cup chopped cilantro
  • 1/2 tsp sugar
  • coarse Kosher salt
  • 2 tbsp. olive oil
  • 1 cup chicken broth
  • 2 tbsp. lime juice

Prepare barbecue (medium-high heat).  Thread garlic onto skewer.  Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic.  Cool.  Peel garlic.  Trim core from onion.  Scrape some of burnt skin off chiles; stem.  Seed chiles for milder salsa, if desired.  Coarsely chop onion, chiles, and garlic.  Transfer tomatillos and all vegetables to blender.  Add cilantro and 1/2 tsp sugar; puree until smooth.  Season to taste with coarse salt.

Heat oil in heavy large saucepan over high heat.  Carefully add tomatillo mixtures (juices may splatter).  Stir until slightly thickened, stirring often, about 2 minutes.  Add broth and 2 tbsp. lime juice.  Bring to a boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes.  Season to taste with salt and more sugar and lime juice, if desired.  (Can be made a day or two in advance)

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