Salsa: Verde
By Lishka DeVoss

Tomatillos with dark green paper skins are the freshest. Tomatillos are closer botanically to the gooseberry than to the tomato. When simmered or grilled for about 10 minutes, they become soft — the color changes from a pale green to a darker green olive.

YIELD 3 cups

INGREDIENTS

INDIVIDUALLY (ready to use):
1 pound fresh tomatillos, husked and rinsed
2 cups stock (chicken or vegetable)
1 tbsp grapeseed oil

BLENDER:
2 to 4 jalapeño or serrano chiles, stemmed and seeded
1/2 cup chopped white onion (soaked for 5 minutes in cold water, then drained)
2 large garlic cloves, peeled
1/2 cup cilantro, large stems removed

PREPARATION

1. Crowd the tomatillos in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 8 to 10 minutes until softened (flip any that float so they cook thoroughly).

2. Drain and place in BLENDER. Blend until smooth.

3. In a large, heavy high-sided saucepan, heat oil over medium-high until it ripples — a drop of BLENDER should sputter immediately when it hits the pan.

4. Add BLENDER and stir, keeping it mostly covered with a lid (because it spits like crazy and you will get burned if you do not keep it covered). Keep stirring until it noticeably thickens and begins to stick to your spoon — about 7 minutes.

5. Add stock, bring to a boil, reduce heat and simmer (partially covered) — 30 minutes. Stir as needed. When ready, the sauce should coat both sides of your spoon.

NOTE Increase cook times if doubling this recipe.

NOTE This salsa freezes well. Store in glass containers.

Updated 2020-04-28

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