Salsa Verde is a wonderful thing and Roasted Salsa Verde is even better. It is a little more work (and by work I mean using your broiler for a few minutes) but totally worth it. Easy Peesy!
Ingredients for Salsa Verde
4-5 medium sized tomatillos husked and rinsed
2-3 jalepenos depending on how spicy you like it (deseed if you want less heat)
2-3 garlic cloves still in skins
1/2 cup cilantro (more if you love it)
1/4 cup chopped onion
Juice of one lime
Yields about 2 cups of salsa
Preheat broiler. Place tomatillos, jalepenos and garlic cloves on a pan and roast in your broiler until they get nice and charred. This usually takes about 10 minutes and you may want to rotate them midway to get them evenly blackened.
Remove from heat and let cool. Remove jalepeno and tomatillos stems. In a blender add tomatillos, jalepenos, roasted garlic paste, liquid from roasting pan, cilantro, onion and lime juice. Blitz until smooth. If it is too thick you can add more lime or a little water. Season to taste.
Here is my Baked Chicken Enchiladas with Roasted Salsa Verde.
or you can make your own tortilla chips by cutting flour or corn tortillas into triangles, sprinkling with chili powder and fleur de sel and then baking for about 10 minutes in a 375 degree oven.
Hurray and Yum!