It's So Easy Eating Green - Adel's Salsa Verde Recipe

By Adel Aispuro/Amy Robinson

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In a backroom, secret-handshake, private ceremony deal, Adel has agreed to share some of her recipes with us.

This month, in the spirit of heating things up in the kitchen, Adel is sharing a her smokey recipe for Roasted Tomatillo Salsa. She serves these with her divine chilaquiles. Thanks, Adel!

Adel says:
"This recipe is for the salsa verde I use when making chilaquiles. I love this salsa because it can be made year-round and is delicious on all sorts of things - chips, tacos, grilled chicken or fish, even a salad of romaine lettuce, avocoado, tomato and black beans."

Roasted Tomatillo Salsa
1.5 pounds fresh tomatillos,
husks removed
(you can find these at Latin markets)
3 jalapeno peppers
(or more to taste)
4 cloves garlic, unpeeled
1 large onion, sliced
1/2 bunch fresh cilantro
lime juice and salt to taste

Place the tomatillos, garlic, chiles, and half of the onion a large baking sheet or dish and drizzle with vegetable oil. Sprinkle with a bit of kosher salt. Broil for about 7-10 minutes until the tomatillos start to look soft and blackened in spots. If you don't have a broiler in your oven, roast at 400F until charred and soft, about 45 minutes.

Cool the veggies. Squeeze the garlic cloves out of their skins. If you prefer a milder flavor, remove the seeds from the jalapenos. Transfer everything to a blender, add the cilantro and the other half of the onion, and puree. Add salt and fresh lime juice to taste.

This salsa will keep for about 5 days refrigerated. For extra smoky flavor and richness, you can add 1 or 2 poblano or anaheim chiles to the vegetables. Remove the skin, seeds, and stem before blending.