Charred Salsa Verde

This is a really good recipe if you like tomatillos and some heat.

Usually I wouldn't use so many chiles for this recipe, but roasting them seems to reduce the heat substantially as does removing the seeds and membranes.

If you are unsure, I'd roast a lot of chiles and then add them one at a time until you achieve the right balance.

Any unused chiles can be frozen and used in another dish.

INGREDIENTS:

• 1 1/2 lbs tomatillos, husks removed and sliced in half if large. 
• 1 medium onion, sliced in large chunks
• 2-4 Serrano or jalapeno chiles
• 10-15 sprigs of cilantro
• 1 tbsp olive oil
• Salt and pepper to taste

INSTRUCTIONS:

1. Place the tomatillos, onion and chiles on a foil or parchment lined pan.  Put under a broiler until blistered well, about 6-12 minutes, depending on how close the food is to the heating elements.
2. Pour all into a food processor (or blender) and add the cilantro and pulse, until roughly chopped.
3. Put the oil in a saute pan and bring to shimmering. Add the salsa and cook until it has reduced and thickened a bit more.
4. Add salt and pepper as desired and cool to then serve. 

SERVES: 2 Cups

NOTES: you can use other chiles if you wish, depending on your heat desires. 

SOURCE: Serious Eats