Sunday, October 21, 2012

Roasted Tomatillo Salsa Verde

~When I flew through Chicago, I had a 20min layover in O’Hare Airport. As I sprinted towards my connecting flight, I saw a small outpost for Rick Bayless’ Frontera Grill. Naturally, I doubled back. The menu offered a variety of griddle sandwiches; all of which sounded amazing. I chose a braised short rib because, hey- who doesn’t love a braised short rib? The sandwiches were of course, made to order. As the clocked ticked along, I began to panic. I just barely made my flight. But that sandwich. Oh man, that was the best sandwich I ever had. The griddle bread resembled fresh baked baguettes; heavenly crackling crust. Melted queso blanco oozing in between bites. Short rib was thickly shredded and wonderfully meaty.  But it was the salsa verde that was the real star; tangy, spicy, better than any salsa verde I’ve ever had. I couldn’t get enough of it. I’ve been serving the salsa verde as an accompaniment to roast pork, as pictured. But it is delicious with any other meats as well. I’ve adjusted the recipe a bit to add bit more bite and acid.

*Photo credit goes to Stacey for getting such an amazing shot of the roast pork.

**Please note that the recipe is mild and not spicy. If you prefer a spicier version, go ahead and throw in half or a whole jalapeno, seeds and all into the blender.

Special equipment:

10 tomatillos- husked and rinsed
4 jalapenos- seeded and stemmed
4 garlic cloves
¼ cup fresh cilantro
2 small onions- quartered
fresh lime juice from 2 limes
Fresh ground pepper

  1. Set oven on broil. Place tomatillos and jalapenos on baking sheet. Place about 6”-8” under broiler for about 5min, or until tomatillos begin to blacken and soften.
  2. Turn tomatillos and jalapenos to roast other side. Remove from oven and set aside to cool.
  3. Remove the blackened skin from tomatillos.
  4. Place onions, cilantro, lime juice, a pinch of salt, a few twists of fresh ground pepper, and all contents of pan including roasting liquid, into a blender. Taste and adjust accordingly.
  5. Will keep in the fridge for about weeks.


  1. this was frickin delicious with your porchetta

    1. it seems to go well with any chunks of meat =)

  2. this is so good!! perfect texture and taste..