Salsa Verde

Recipe from Sylvia's Table by Liz Neumark

In addition to making a great dip, try cooking with your salsa. I recommend a slow cooked pork shoulder, throwing in the salsa verde about half way through. Vegetarian? No problem! Try your salsa in a potato salad, on fresh corn on the cob,  or warm bread. The possibilities are endless!

Ingredients:
3/4 pound tomatillos
1/4 cup chopped white onion
1/4 cup fresh cilantro
2 tsp fresh lime juice
Pinch of sugar
1 jalapeño, seeded and chopped
Kosher salt and freshly ground pepper

Directions:
1) Preheat broiler. Remove papery husks from the tomatillos and rinse well.
2) Cut tomatillos in half and place them, cut side down, on a foil-lined baking sheet. Place the sheet under the broiler until tomatillos are lightly blackened, 5-7 minutes.
3) Place tomatillos, onion, cilantro, lime juice, sugar, jalapeño, and seasoning in a food processor or blender until combined and finely chopped, but be careful not to overblend or puree mixture.
4) Adjust seasoning to taste, and chill the salsa in the refrigerator before serving. The salsa will keep, refrigerated, for several days.

cover image @randomlies via Unsplash