Molly is Thinking, Shopping, and Cooking Like a Forager with Chef Kevin O'Connor!
Fire Roasted Tomatillo Salsa--
18-22 small tomatillos, husks removed
2 limes, grilled and juiced
4 garlic cloves, peeled
1 poblano pepper
1 hatch chili pepper
(feel free to use anaheim or green bell peppers)
1 white onion
1 teaspoon salt
1 tablespoon Extra Virgin Olive plus more for drizzling
2 tablespoons rough chopped cilantro
Makes roughly one pint of Salsa Verde. If not using wood fire or charcoal, feel free to use a broiler or a hot cast iron pan to char the produce.
Start by placing the whole onion, skin on in the coals. Rotate until charred and mostly tender (rotating every five minutes, for a total of 15-20 minutes). Toss the tomatillos, peppers, and garlic in a drizzle of olive oil and place above the hot coals on a grate. Turn occasionally until charred, but not burned. Remove the seeds from the peppers and add to a blender with the tomatillos and garlic. Quarter the onion and discard the charred exterior and add to the blender. Blend with the salt, olive oil and fresh cilantro until smooth.