Salsa Verde

A colleague of mine brought back a gallon of salsa verde from a Mexican restaurant in NYC. The TSA didn't even touch it, but if they had tasted it, I'm sure it would have been confiscated. It was full of fresh tomatillos, cilantro, onion and lime, and it was 8 on a spicy scale of 10.

The Strip District here in the 'Burgh didn't have any tomatillos this weekend, so I bought a jar that didn't have any preservatives, just the same ingredients mentioned above. Garbage. Lifeless, limp, no spice, no bite. This wouldn't do.

I found a pile of tomatillos yesterday at the supermarket, and so today we have fresh...

Salsa Verde

2 lb. tomatillos, husked, washed and dried
1/2 cup chopped onion (I used a sweet onion)
1/2 cup fresh cilantro
juice of one lime, or more to taste
hot peppers to taste (I used pickled habaneros and jalapenos)
dash of salt

Slice the tomatillos lengthwise and place cut side down on a foil-line sheet pan. Roast them under a broiler until the skins begin to blacken, about 5 minutes. Transfer them into a food processor with all the other ingredients and whirl until well blended. Tastes great warm, but it will stay fresh in the fridge for several days. Serve with chips, tacos, flautas, carnitas, or even Indian food. I tried it on some palak paneer the other day, and it's like they were born for each other.