Tomatillo Salsa Kenji at Barry Jordan blog

Tomatillo Salsa Kenji. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. Place the tomatillos in a food processor. Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Fresh cilantro (start with 6 or 8 sprigs) 1/2 medium white onion. Drain vegetables then transfer to a blender. This roasted tomatillo salsa is so easy to make. Bring to a boil over high heat then reduce to a simmer. To eat, stack two tortillas on top of each other. Fresh hot green chiles (start with a large serrano or small jalapeño, but feel free to use any fresh chile), stemmed. Top with salsa verde, chopped onions. Cut off the stem of the jalapeño, slice it in half, and remove the seeds for less heat. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened. Add two to three tablespoons carnitas mixture to center. You're only six ingredients away from the best salsa verde you've ever tasted! 3 or 4 garlic cloves, unpeeled.

Fresh cilantro (start with 6 or 8 sprigs) 1/2 medium white onion. You're only six ingredients away from the best salsa verde you've ever tasted! Place the tomatillos in a food processor. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened. Drain vegetables then transfer to a blender. 3 or 4 garlic cloves, unpeeled. Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. To eat, stack two tortillas on top of each other. Fresh hot green chiles (start with a large serrano or small jalapeño, but feel free to use any fresh chile), stemmed.

Kenji's charred salsa verde with tomatillos and peppers from the garden. Not the prettiest

Tomatillo Salsa Kenji Cut off the stem of the jalapeño, slice it in half, and remove the seeds for less heat. Add two to three tablespoons carnitas mixture to center. 3 or 4 garlic cloves, unpeeled. Drain vegetables then transfer to a blender. Top with salsa verde, chopped onions. Bring to a boil over high heat then reduce to a simmer. This roasted tomatillo salsa is so easy to make. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened. Fresh hot green chiles (start with a large serrano or small jalapeño, but feel free to use any fresh chile), stemmed. Place the tomatillos in a food processor. To eat, stack two tortillas on top of each other. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. You're only six ingredients away from the best salsa verde you've ever tasted! Cut off the stem of the jalapeño, slice it in half, and remove the seeds for less heat. Fresh cilantro (start with 6 or 8 sprigs) 1/2 medium white onion.