Green Salsa Verde

Ingredients

• 7 tomatillos (husks removed, rinsed)
• 2 to 3 medium jalapeños (stems removed; seeds in or out depending on your heat preference)
• 1 medium poblano pepper (stem and seeds removed)
• ½ white onion (cut into thick wedges)
• 5 garlic cloves (peeled)
• 1/2 to 1 packed cup cilantro (chopped leaves and tender stems)
• 1 to 1.5 teaspoons chicken bouillon (or salt to taste)
• 1 to 2 tablespoons olive oil

Steps

Roast the Vegetables

1. Toss the tomatillos, jalapeños, poblano, onion wedges, and garlic cloves with a little olive oil.

   Place them on a baking sheet and roast under your oven broiler (or char them in a dry cast-iron skillet over medium-high heat) until the vegetables are tender and nicely charred with blistered spots, about 8 to 12 minutes, turning halfway through.

2. Peel the Poblano (Optional)

1. If you want a smoother texture, let the poblano steam in a covered bowl for a few minutes after roasting, then slip off the charred outer skin. (Leaving some char on for extra flavor is totally fine too).

3. Blend

1. Transfer all the roasted vegetables and any accumulated juices from the pan into a blender.

   Add the fresh cilantro and the chicken bouillon.

   Pulse until you reach your desired consistency—some prefer it completely smooth, while others like a chunkier texture.

4. Adjust and Serve

1. Taste the salsa and add a pinch of salt if needed. Serve warm, at room temperature, or chilled.

Notes