Charred Salsa Verde
 
 
Serves: 3 cups
Ingredients
  • 1 pound tomatillos, husks removed
  • 2 jalapeños
  • 2 teaspoons vegetable or canola oil
  • 1 cup diced sweet yellow onion
  • ½ cup packed fresh cilantro leaves
  • Juice of 1 lime
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Heat a large cast-iron skillet over medium-high heat. In a medium bowl, toss together tomatillos, jalapeños, and oil. Place mixture in skillet; cook until slightly charred and tender, 1 to 2 minutes per side. Transfer to a plate. Let stand until cool enough to handle. Seed and chop jalapeños.
  2. In the work bowl of a food processor, place tomatillos, jalapeños, and all remaining ingredients; pulse until finely chopped. Cover and refrigerate for at least 30 minutes before serving.
Recipe by Southern Cast Iron at https://southerncastiron.com/brisket-hot-tamales/