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“I was searching for a good salsa verde recipe where you roast the tomatillos and found this on Epicurious website. I have made salsa verde where you don't roast them and the taste is very different. The roasting gives you more of a smoky flavor where the unroasted is more sweet and tangy I think. Note for Serranos: 1= Mild salsa 2= Medium salsa 3= Hot salsa 4= Very Hot salsa 5= Super Hot salsa”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, ( I usually include the onion also) and fresh tomatillos ( do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred.
  3. Peel garlic and pull off tops of chilies. Puree all ingredients in a blender.

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