SILKY SALSA VERDE
Steps:
- Position an oven rack 3 inches below the broiler and set the broiler to high.
- Toss the tomatillos, pepper 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.)
- 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.
- Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.
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Ebube Timothy
[email protected]This salsa is very good, but it's not as good as my grandmother's recipe.
Jd Zahid
[email protected]I made this salsa for a party last weekend, and it was a huge success. Everyone loved it!
Ahram Uddin Mondol Hira
[email protected]This salsa was a bit too oily for my taste. I would recommend using less olive oil next time.
Waheedullah Rayeesi
[email protected]I've been making this salsa for years, and it's always a hit. It's so easy to make, and it's so versatile. I use it on everything from tacos to pasta to grilled chicken.
joanne mcisaac
[email protected]This salsa was delicious! I made it with fresh parsley, basil, and mint from my garden, and it was so flavorful. I used it on grilled chicken and fish, and it was also great as a dip for chips and vegetables.