Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb. Some recipes call for boiling the tomatillos, but roasting adds more flavor to the sauce and is worth the extra step. When selecting tomatillos, always slightly open the husk to inspect the flesh color and tone inside. The flesh should be firm and without major blemishes and the color should be bright green, with a fresh, fruity smell.
1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small onion, chopped
1 jalapeño chile, stemmed, halved, and seeded
1/2 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1 garlic clove, minced
2 teaspoons extra-virgin olive oil
¼ teaspoon sugar or agave nectar
Salt to taste
1. Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
2. Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.) Makes about 2 cups