Chicharron en Salsa Verde

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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1 pound tomatillos, husked and washed
1 serrano chile
1 medium onion cut in half
2 cloves of garlic, skin on
2 bunches cilantro, stems and leaves
2 teaspoons salt
2 tablespoons vegetable oil
1/2 pound chicharrones


Place the tomatillos, jalapenos, onion and garlic on a baking sheet. Place under broiler, until charred. 5 to 7 minutes. Be sure to watch the garlic, it will char quickly.

Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro and salt. Puree until smooth.

This can be made the day ahead. Allow to cool and store in fridge.

When ready to make heat oil in a large skillet over medium heat. Add the salsa verde, reduce heat and cook for about 5 minutes allowing flavors to blend. Add the chicharron and stir to combine. Remove from heat and serve.

Serves 4-6.