The Greenest Spicy Salsa Verde

Can green be a flavor? The recipe for this highly coveted, bright and bracing salsa verde was developed by Patricia Schwabe for her restaurant Penca, and it really does taste green.

Tomatillos, a native plant that may have been cultivated from weeds, are commonly mistaken for green tomatoes, but they are instead closely related to “Chinese lanterns” ground cherries and Cape gooseberries.

Ingredients

• 10 tomatillos

• 2 serrano chiles stemmed

• 1 jalapeño chile stemmed

• 2 green onions roughly chopped

• 2 cups cilantro leaves

• 2 teaspoons minced garlic

• 2 teaspoons Mexican oregano

• 1 teaspoon sugar

• Sea salt to taste

Instructions

• Remove the husks from the tomatillo and rinse the fruit. Quarter each tomatillo and add to a food processor or blender. Add serranos, jalapeño, green onion, cilantro, garlic, oregano, sugar, and salt. Pulse until well combined. Taste and add salt and additional half teaspoon of sugar if needed.

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