Roasted Tomatillo Salsa (Salsa Verde)

 

1

lb tomatillos, husks removed, rinsed (4-5 tomatillos)

1

jalapeño pepper

1

serrano pepper

2

garlic cloves, in skins

1/2

cup chicken stock

1/4

cup finely chopped white onion

1/3

cup fresh cilantro

1

tablespoon lime juice

1/2

teaspoon salt

• 1 Heat broiler. Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes. Remove from broiler.
• 2 Pour chicken stock over vegetables. Let stand 10 to 15 minutes, until cool enough to handle. Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.
• 3 Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.
• 4 In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended. Add more reserved chicken stock, if necessary, for desired consistency. Serve immediately or refrigerate until ready to serve.