{"id":18597,"date":"2016-11-14T00:11:25","date_gmt":"2016-11-14T07:11:25","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=18597"},"modified":"2016-07-26T00:35:31","modified_gmt":"2016-07-26T07:35:31","slug":"salsa-verde","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=18597","title":{"rendered":"Salsa Verde"},"content":{"rendered":"

8ounces (3 to 4 medium)tomatillos, husked and rinsed
\nFresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
\n2large garlic cloves, peeled
\n6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
\n1small white onion, finely chopped
\nSalt<\/p>\n

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they\u00e2\u20ac\u2122ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1\/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1\/2 teaspoon.\"Salsa<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

8ounces (3 to 4 medium)tomatillos, husked and rinsed Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed 2large garlic cloves, peeled 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped 1small white onion, finely chopped Salt Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they\u00e2\u20ac\u2122ll be turning from lime green to olive), about 5 minutes. Flip them…<\/p>\n

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