Silky Salsa Verde

Name: Silky Salsa Verde
Prep time: 25 min
Total time: 25 min
Ingredients: 1 pound tomatillos, husks removed and rinsed; 1 serrano chile, stemmed, halved and seeded; 1/2 large white onion, peeled and separated; 1 1/2 teaspoons grapeseed oil; 1 cup packed fresh cilantro with stems; 1 1/2 teaspoons kosher salt; 1/4 teaspoon xanthan gum

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 3

Author : Aidas Ciziunas

condiments dairy free gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound tomatillos, husks removed and rinsed1 serrano chile, stemmed, halved and seeded1/2 large white onion, peeled and separated1 1/2 teaspoons grapeseed oil1 cup packed fresh cilantro with stems1 1/2 teaspoons kosher salt1/4 teaspoon xanthan gum

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Instructions

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Step 1

Position an oven rack 3 inches below the broiler and set the broiler to high.

Step 2

Toss the tomatillos, chile, 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.)

Step 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.

Step 4

Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.