- 15 tomatillos, peeled
- 10 Shishito peppers
- 3-4 cloves garlic
- 1 large yellow onion
- 1 large jalapeño pepper, halved lengthwise, seeds and membrane removed.
These amounts don’t have to be exact, because salsa is one of those recipes you can shake up a little, depending on the kind of heat you like and the flavors you desire. Use different green peppers, or a combination of green peppers. Epicurious wrote a great article on peppers, here.
Put peppers, tomatillos and onions in a sheet pan under the broiler, or on the grill on a grill pan. Blister and char both sides and turn the vegetables over after they are charred on one side.
Add garlic cloves on the sheet pan for the last 45-60 seconds.
Put everything into the food processor with a standard “S blade.”
Pulse in food processor until salsa chunks are a uniform size. Have a taste, and add jalapeño seeds or red pepper flakes if the heat needs to be increased.
Salsa Verde freezes beautifully. We put it in ice cube trays, and then we transfer the cubes to silicone bags once they are frozen.