Healthy Recipes: Salsa Verde | Green Tomatillo Salsa

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Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without.

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• 8 ounces (5 to 6 medium) tomatillos, husked and rinsed

• Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed

• 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

• Scant 1/4 cup finely chopped onion

• Salt

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The All-Raw Version

1. Roughly chop the tomatillos and the chiles;
2. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water;
3. Process to a coarse puree, then scrape into a serving dish;
4. Rinse the onion under cold  water, then shake to remove excess moisture;
5. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

The Roasted Version

1. Preheat a broiler;
2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes;
3. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles;
4. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet;
5. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish;
6. Rinse the onion under cold water, then shake to remove the excess moisture;
7. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

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