The Fastest, Simplest Salsa Verde Yet!

There are so many variations on the classic tomatillo sauce known as salsa verde, but this is a foolproof recipe that comes together in mere minutes and with a minimum of effort and with only one pan! Slice into halves 5-6 rinsed and husked large tomatillos. If the fruits are small, use more and just leave them whole. Now slice 1 small peeled onion in half. In a cast-iron or non-stick skillet heat 1 T. olive oil over a medium-high flame. Add to the skillet the onion, tomatillos, 2 cloves of unpeeled garlic and 4-6 dried chiles de arbol. These are moderately hot chili peppers so adjust the amount to your personal preference.

Brown the veggies for a few minutes or until they are nice and charred as in the pic above. It's okay and indeed preferable if there are some blackened bits here and there. You'll need to remove the chilies sooner though as they burn quickly. Once they have darkened and puffed up a bit transfer to a blender. Now add the tomatillos, onion and peeled garlic cloves to the blender along with 2 T. chopped cilantro. Puree until smooth and then season to taste with salt and black pepper. The salsa can now be thinned with water if desired.

Roasted Vegetables in Salsa Verde / Chili and Sour Cream Tostados