Condiment

Silky Salsa Verde

Tomatillos, serrano chile, and white onion char under the broiler until blistered and smoky, then whirl with fresh cilantro, salt, and a whisper of xanthan gum into a silky green salsa that tastes bright, tangy, and gently spicy on the tongue.

Recipe and photo by Food Network, shared here with credit. View the Original

Total
17 min
Prep
10 min
Cook
7 min

Nutrition per Serving

Calories
4
Protein
1g
Carbs
6g
Fat
2g
Fiber
2g
Sugar
4g
Sodium
216mg

Ingredients

  • 1 lb tomatillos, husks removed and rinsed
  • 1 serrano chile, stemmed, halved and seeded
  • 1/2 large white onion, peeled and separated
  • 1 1/2 tsp grapeseed oil
  • 1 cup packed fresh cilantro with stems
  • 1 1/2 tsp kosher salt
  • 1/4 tsp xanthan gum

Instructions

  1. Position an oven rack 3 inches below the broiler and set the broiler to high.
  2. Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
  3. Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
  4. Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.