All any of us really want in life is happiness and tacos. Luckily, they are one and the same. So why not dress up your tacos with the best of the best? This Salsa Verde is to die for. It is delicious with chips, but I personally like to use it as a hot sauce because it is just that — HOT.
If you’re not a big fan of spice (or it isn’t a big fan of you), cut the jalapenos down to one. It will still have a ton of flavor but less of a bite. Or cool the Salsa Verde off by serving it alongside my Homemade Guacamole and washing it down with a Fresh Orange Margarita.
Makes about 2 cups
Ingredients
10 tomatillos, husked and rinsed
3 jalapenos
1 small onion, quartered
8 sprigs cilantro, thick stems removed
2 garlic cloves
Juice from 1 lime
1/8 teaspoon smoked paprika
1/2 teaspoon salt
Directions
1. Position your oven rack to the upper third of the oven. You want your vegetables to be a few inches away from the heating element. Turn broiler to high.
2. Spread the tomatillos, jalapenos, and onion on a rimmed baking sheet, making sure not to overcrowd the pan. Broil about 20 minutes, flipping vegetables over halfway through. Everything should be a little charred, and the pan should have accumulated a good amount of juice from the tomatillos. Remove and discard stems from the jalapenos.
3. In a food processor, chop garlic and cilantro. Add roasted vegetables and accumulated juices, lime juice, smoked paprika, and salt. Process until well combined and relatively smooth. The salsa should have some texture.
