All about cooking: Salsa Verde using convectional oven

One of the advantages of being married to a person with different race and you're a food lover like me, your exposure to new delicacies and sauce. And I am lucky to be one. I'm married to a full blooded Mexican. Aside from their famous frijoles (beans) and tortillas and all their mouthwatering delicacies one will always stand out for me and that's their SALSA (sauce).............

I alone is not into spicy sauce but in Mexico, I think they have a level of how their salsa will taste and I ended loving the mild SALSA VERDE (green sauce) , there's a kick but won't make you cry. And today I will share with you on how I make my own. So prepare your tostada (chips/tortilla chips) and lets enjoy dipping it with our salsa....

Note: Just got the advise of my Suegra (mother-in-law) if you want your salsa to be picoso (spicy), select a jalapeño pepper the one with stripes so the kick will level up but if you want it to be spiciest ( I don't know the right term :-) ) try the habañero pepper.

And let's get started... Total time to prepare this will be 25 to 40 minutes.

Materials you need:

• convectional oven 
• blender or food processor
• chopping board
• knife
• tongs

Ingredients:

• 1 1/2 lbs of tomatillos (about 10 medium), peeled (some tomatillos is still wrap by its leaves) and rinsed
• 1 to 2 medium jalapeno pepper, stemmed (refer the note above)
• 1/2 cup chopped white onion
• 1/2 of a bunch of cilantro
• 1 whole lime,squeeze (depends how you like your salsa)
• 1/2 to 1 tsp of salt, to taste
• Optional: If you want your salsa to be creamy you can add 1 to 2 avocados

Instruction:

1. Preheat the broiler with a rack  about 4 inches below the heat source. Place the tomatillos and the stemmed jalapeños on a baking sheet or aluminum foil and broil, until it blackened in spots for about 5 minutes.
2. After 5 minutes remove the tray then carefully flipped the tomatillos and jalapeños with tongs and broil again for 6 to 8 minutes, until the tomatillos are freckled-black and blistered.
3. While waiting for the tomatillos and pepper to be done. In your blender or food processor combine your chopped onion, cilantro, lime juice and salt. Add 1/4 cup of water and pulse until it liquify.
4. Once the tomatillos and pepper is out of the oven, carefully transferred it with there juices into the food processor or blender. Pulse until the mixture is mostly smooth and no big chunk remain. Season to taste with salt and lime, if desired. If you'd like to make it creamy add the avocado to your salsa when it cool down, then blend it for 1 to 2 minutes.

I used convectional oven cause I find it easier than the usual way that my Suegra was doing. And for storage suggestion it should be keep well refrigerated, covered for at least 1 week. And if you added avocado on it, it will keep well till 3 to 4 days.

Suggestion: With this recipe you can also use red tomato to make a Roasted Tomato Salsa. 

Recipe adapted from +Cookie and Kate...