City Palate

The Harvest Issue - September October 2017

Salsa Verde
Salsa Verde.html

Salsa Verde

Sept/Oct 2013

From Kevin Brooker

12 tomatillos (use canned if necessary)

12 serrano chiles (one for every tomatillo)

1 large white onion, quartered

salt

lime

generous handful of cilantro

water to thin (or light beer if you like) since it’s a very hot salsa

Roast half the tomatillos and half the
serrano peppers in a 450°F. oven, then run all the ingredients through a blender or
food processor.


Sauces, Dressings & Condiments