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Recipe Category: Sauce
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Tomatillo Salsa Verde Pressure Cooker Recipe
Ingredients
Makes about 2 cups
- 1 pound tomatillos (about 12 average size), papery husks removed, rinsed
- 2 cloves garlic, unpeeled
- 1 small white onion, cut into sixths
- 1 to 2 jalapeno or serrano chiles, halved, and seeded (wear gloves if you have sensitive skin)
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 cup loosely packed fresh cilantro leaves
- juice of 2 limes
Method
- Preheat oven to 350° F
- Place the tomatillos, unpeeled garlic, onion, and skin-up chile halves in a baking dish
- Toss with the oil and salt
- Roast in the center of the oven until the tomatillos are very soft and skin begins to split, 45 to 60 minutes, depending on the size
- Transfer the roasted vegetables to a food processor and add cilantro
- Squeeze the garlic out of its skin and add lime juice
- Pulse on and off until a coarse puree is formed
- Transfer to a serving bowl
- Taste and add more salt or lime
- Chill, covered, for up to 2 days, or serve at room temperature within 1 hour
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