Salsa Verde De San Miguel Recipe

How to make it

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• 1. Husks the tomatillos, wash thoroughly & score the bottoms of the tomatillos with a knife.
• 2. Place the tomatillos, chili, garlic & onion in a shallow baking pan. Move the oven rack to the top position and turn on the broiler.
• 3. Broil until the tomatillo skins just charred a bit. Flip everything over and do the other side. Some people boil the tomatillo for 8 – 10 minutes but the cook wouldn’t hear of it. Broil these and bring out the flavor, she said.
• 4. Remove everything from the oven & let cool
• 5. Remove any excess charring from the tomatillos.
• 6. Mince, or blend, everything, adding the lime juice, cilantro and salt. I always do this in a blender.
• 7. If the salsa is a bit thick, add a bit of water, or cervesa, until it’s how you want it.
• I only manage to smuggle Tomatillos into Samoa about twice a year. This, obviously, doesn’t allow me to make enough “Salsa Verde” to last a year. My one attempt at making Salsa Verde with canned Tomatillos was super blah. Using green tomatoes produces an acceptable, if not exciting, substitute. On my recent visit to Indianapolis I couldn’t find Tomatillos in any of the supermarkets. Then I happened to ask a security guard, with a pronounced Latin accent, at the convention centre if she knew where I might find some. I know this may sound strange but we do not have a particularly adversarial relationship with our police here and I am not inclined to think of law enforcement types as separate from the general population. I digress. She whipped out her cell phone and had a rapped fire conversation with her mother and then directed me to a small Latin market on the edge of the city; that was a gold mine of tings Latin. Every decent size city has one of these; you just have to find it. Use the Sherlock approach. If you’re hanging out in Greece or Germany (hi Joe), maybe green tomatoes is your best bet.
• You can grow your own but they will take over a garden so be careful, See Photo

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