SALSA VERDE

This green monster brings all the flavor to our chilaquiles and will do the same for whatever lucky food you pour it on.

MAKES ENOUGH FOR 4 TO 6, ABOUT 21⁄2 CUPS
11⁄2 pounds tomatillos*
2 jalapeños
1⁄2 white onion, chopped
2 cloves garlic, minced
1⁄4 cup chopped cilantro
1 tablespoon lime juice
1⁄8 teaspoon salt
1 Turn on the broiler in your oven and get it nice and hot.
2 Tear off all that loose, papery skin on the tomatillos and wash away all that sticky shit left on
the fruit. Put the tomatillos and jalapeños in a baking dish with sides and throw it under the
broiler.
3 Roast until the tomatillos are starting to blacken on top and the peppers are slightly
charred, 10 to 15 minutes. Flip those around halfway through roasting so that they get
a little roasted on all sides.
4 Once the tomatillos and jalapeños are cool enough to touch, roughly chop them up. If you
like a spicier salsa, leave the seeds in the jalapeños.
5 In a food processor, combine the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and
salt and run that shit until you get a nice slightly chunky constancy, about 30 seconds.
6 Serve the salsa warm, at room temperature, or cold.
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* They aren’t the same as green tomatoes. They have a papery out side skin that you peel away. Look for them
in the fridge at a market that specializes in Mexican and Central American foods.

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