"Salsa Verde, or Tomatillo Salsa, is one of the basic Mexican Salsas. Tomatillos, a green tomato, are tart, a little sweet, with fresh, clean flavors. We use a few unique roasting techniques to give our Roasted Tomatillo Salsa with Homemade Tortilla Chips some smoky, charred bits."
Roasted Tomatillo Salsa with Homemade Tortilla Chips
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound tomatillos, husks removed, rinsed
- 1 small yellow onion, cut in half
- 4 cloves garlic, skin on
- 1 1/2 cups cilantro
- 1 small jalapeno, seeded and chopped
- 1 teasopon sugar
- 1 teaspoon each salt and pepper
- 2 teaspoon dried Mexican oregano
- 12 thin corn tortillas cut in quarters
- 8 cups canola oil for frying
- 1 teaspoon chipotle chili powder
- 1 teaspoon eash salt and pepper
Method
Step 1
Make the Roasted Tomatillo Salsa- Heat a cast-iron skillet on the stovetop over medium-high heat. Do not add oil or butter, leave the skillet dry. Add the onion, flesh side down, to the skillet. Add the unpeeled garlic cloves to the skillet. Let the onion and garlic char and get some black bits and start to get soft, 10 minutes, turning the skillet a few times.
Step 2
Remove the onion and garlic from the skillet. Remove the onion skin and cut it into chunks. Remove the skin from the garlic cloves.
Step 3
Heat the broiler. Remove the husks from the tomatillos and rinse. Place the tomatillos in a single layer on a cookie sheet. Place the tomatillos under the broiler and roast until they start to char and soften, 8 minutes.
Step 4
Place the tomatillos, onion, garlic, cilantro, jalapeno, sugar, oregano and salt and pepper in a food processor or blender. Blend the salsa to combine.
Step 5
Make the Tortilla Chips and Serve- Heat the oil in a deep-fryer or heavy stockpot to 350. Cut the corn tortillas in quarters. Deep-fry some of the tortilla wedges until golden, 2 minutes. Deep-fry the chips in batches. Drain the chips on a rack over a cookie sheet and season with chipotle chili powder, salt and pepper. Serve the chips warm with the tomatillo salsa.