Total Time: 30 minutes Yields: Approx. 16 ounces of salsa
Seriously, this salsa verde is so delicious, and it makes a giant VAT's worth without really trying. I roasted the tomatillos to give it that extra charred flavor, and blended them with already roasted green chile and a few spices to give it a deep and slightly spicy taste. Tomatillo salsa is a little more fruity than just your average tomato and chile salsa. But I LOVE the combination of flavors, and it's just spicy enough that I could do the football-watching dance. It goes like this: stuff your face with chips and salsa for an hour, inadvertently fall asleep for a bit, then wake up and do it all over again. This salsa is SWEET/TART/SPICY GOODNESS.
Just a little note about the slight sweet and tart notes of the tomatillo: Tomatillos are not as closely associated with regular tomatoes as you may assume. While they are a part of the same family, tomatillos are more closely related to the gooseberry. They're sometimes called "green tomatoes," but it's actually a misnomer. Tomatillos, in fact are not green tomatoes, which are just an under-ripe tomato. Instead, they are an entirely different fruit. Sorry for the #nerdout, but I learned that from Alton Brown at some point in my life. I knew it was taking up brain space for a reason!
- Remove husks from tomatillos and rinse off to remove stickiness.
- Cut tomatillos in halves or quarters. Place in pan and broil in the oven for 7-9 minutes.
- Stem and seed 1 lb. of Hatch green chile, rough chop.
- Remove tomatillos from oven and add all ingredients to a food processor or blender (tomatillos, green chile, garlic, oregano and salt).
- Blend until smooth. At this point you can stream in some light olive oil or oil of your choice if you would like the consistency to be a little more thin.