Since I was trying to prepare some foods for this coming Tuesday, I also decided on making some salsa verde. This will be going well with what I plan on doing with my slow cooked pork, so I’m happy that I got the first pieces of the plan in place.
I started by setting the oven to 450. I used 10-12 tomatillos. I removed the skins and then rinsed them down (they were a bit sticky and I wanted to make sure there was no residue on them). I cut them in half and placed them in a roasting pan. I then cut two medium onions into chunks and cut two jalapeño peppers in half (removed the stem and the seeds). I cut the top off of one bulb of garlic. I drizzled with olive oil, salt and pepper and then put it in the oven for about 20 minutes.
Once it was ready, it smelled incredible. The juice of the tomatillos got out, but that was okay. The garlic was soft and melty and it was tempting to just it the cloves right then and there.
I was able to resist the temptation and put everything in a blender (minus the garlic skin. I decided to let it go until completely blended, but if you want some chunks, just pulse it for a few seconds.
I added the juice of one lime and 1 tablespoon of chopped cilantro, and it was good to go. The jalapeños give it a nice bite, but it still has a coolness to it that doesn’t burn the throat. I snacked on this a little bit, but wanted to save the rest for Tuesday. A great way to finish the weekend!