At the market this weekend, I brought home a basketful of tomatillos, a first for me. Tomatillos are a very mysterious vegetable, with a loose fitting corn like husk around a green tomato-looking orb that is covered with a tacky sap. Fortunately, it turns out that the husk comes right off and the sap rinses off easily.
Hankering for salsa verde, I turned to the brain trust of Rick Bayless for guidance and it turns out a tomatillo based salsa verde is something I should have been making for years. First, turn on your broiler. Husk and wash 3-4 tomatillos, peel 2 garlic cloves, and de-stem 1-2 hot chiles.
Put these on a rimmed baking sheet, 4 inches from the broiler, for 5 minutes. During this time, finely chop one quarter of an onion. At the 5 minute mark, flip the veggies and move anything that is getting super scorched to the sides where they will receive less heat. Broil for another 5 minutes, during which time you should wash 6 stems of cilantro and roughly chop them, discarding the thick ends.
Remove the vegetables from the broiler and let cool. Then blend everything except the onions together with 1/4 cup water. Mix in the onions and serve with chips. I was amazed that I could make such a delicious salsa verde so quickly. Between the secret ingredient and the roasting, it turns out Mr. Bayless has a thing or two to teach me.