I’m not normally a big fan of salsa verde. Most of the green salsas you get lack flavor or heat. While cooking up a batch of my feugo del diablo salsa, I decided to try my hand at salsa verde. The result was a nice well rounded mild salsa that goes well with chips, but would also be good as an enchilada base.

Ingredients

• 6 tomatillos
• 3 serrano  peppers
• 3 jalapeno peppers
• 3 green onions
• 1/2 bunch cilantro
• 2 -3 limes
• 4 cloves garlic
• salt and pepper to taste

Remove the husks from the tomatillos. Grill the tomatillos, peppers, and green onions on a grill until they have a nice char on all sides. The tomatillos should feel soft and will likely burst open. Remove the stems from the peppers, but do not seed them. Coarse chop the cilantro and garlic. Put the whole peppers, tomatillos, green onions, cilantro, garlic, salt, pepper, and the juice from the limes into a blender and blend until smooth.

If you want more heat, up the count of peppers. This is one of the simplest salsas I make, but it has a great smokey flavor and is a refreshing change to my spicier sauces.