Juan Carlos' Salsa Verde
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon ground cumin
- 2 tablespoons granulated sugar
- salsa
- 1 tablespoon canola oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon course salt
- 1 bunch cilantro chopped
- 2 cloves fresh garlic, peeled
- 1 large onion coarsely chopped
- chile paste
- 1/4 pound serrano chiles red, roasted
- 1 pound tomatillos dehusked, chopped (approx 10)
- Carbohydrate 4.58363180023911 g
- Cholesterol 0.934374999210126 mg
- Fat 2.01262875228364 g
- Fiber 1.36795703764092 g
- Protein 0.826493109252497 g
- Saturated Fat 0.35971917848146 g
- Serving Size 1 1 Serving (69g)
- Sodium 4.47551941126448 mg
- Sugar 3.21567476259819 g
- Trans Fat 0.199367475306502 g
- Calories 37 calories
De-stem, and then roast the serrano peppers in a broiler oven until the skins blacken. Turn, repeat. Remove to cool. In a medium skillet, sautee the onions in oil, adding the granulated sugar as you go, until they turn a caramel brown. You may, at this point, deseed the serrano peppers to reduce their spiciness, but I don't find a need to do that. Put the caramelized onions and the serrano peppers into the food processor and pulse until it is a smooth paste. Remove using a rubber spatula to a container. Husk the tomatillos and chop them coarsely. Puree the salsa ingredients in food processor until smooth, mixing them into a ~6 quart bowl. Add chile paste to the bowl to desired spiciness, mixing well. 2 teaspoons per pound of tomatillos is about right. Freeze leftover chili paste in airless ziploc bags.
