I'm Hilah and today on Hilah Cooking

I am making my salsa verde recipe for you.

It's got roasted tomatillos, Serrano, fresh cilantro.

It's verde delicious.

I made a pun.

What's Spanish for idiot?

(upbeat music)

First up is to prepare the tomatillos and

get them in the broiler.

So this is what a tomatillo looks like.

I always get questions about these whenever I cook with them

on my show because I know they're not available everywhere

in the world like a lot of parts of Europe don't have them.

But I don't know, I think most places do.

You can also find them canned and you can totally use canned

ones if you find those.

So they come like this.

You want to find ones that are nice and firm and kind of a dark

green and if there little husks are completely filled that's a

good sign too.

These are actually not related to tomatoes.

They are related to gooseberries, If you've ever

seen a gooseberry then you will know immediately that they are

very similar in appearance with this little papery husk.

Underneath the husk is a

slimy sticky sort of sap.

You can see my hands are kind of shiny and

you want to rinse that off.

Just over here with little running water.

Okay and then once the rinsed, we are gonna cut the big ones in

half and put them on my little baking sheet here and I'll show

you what they look inside.

Inside they look very much like a gooseberry.

See it's kind of a spongy.

This picture this diagram of a penis because it's got like that

like spongy tissue.

Anyway enough about penises and I like I said if you are using

canned ones no need to roast 'cause they're already cooked.

You could just drain the liquid off and start grinding them up

with the other ingredients.

And then I'm also going to do my little Serrano.

I'm just gonna cut the stem off, remove the seeds if you want a

milder salsa but you know like it spicy so I'm gonna put this

in the broiler for 5 to 10 minutes until the tomatillos are

nice and blistered and soft and they'll turn kind of like an

olive-y green instead of this nice bright green.

(chimes)

While the tomatillos are boiling, we can start

grinding up the rest of our ingredients.

I'm gonna use my molcajete to grind everything up because

I need to show her that she's more than just a really heavy

thing that sits on my counter and collects dust and sometimes

old garlic cloves so you can

totally use a blender or food processor.

So a little bit of diced onion, some coarse salt

and just gonna

start pulverizing this and the salt helps it get a little bit

ground up

and a little bit more.

And also a couple cloves of garlic.

Add a little more salt.

You want add about half a teaspoon salt total.

(upbeat music)

I'm gonna grab the tomatillos.

So these are collapsed.

Prolapsed, nice and black.

I'm gonna toss a couple in

along with my Serrano which is also

really nice and toasted.

(upbeat music)

Nice squirt.

Okay about three days later, just kidding, but it does take

five or 10 minutes by hand, we've got a salsa looking thing,

a chunky little salsa.

I'm gonna add some cilantro.

Just gonna have to mince this up really finely.

If you don't like cilantro I think you'd be best off just

leaving it out rather than

trying to substitute any other herbs.

It's still a really, really good salsa

even without cilantro and

don't bother picking the leaves off because the stems actually

have a ton of flavor so I just

do like a little small handful like that.

Put that in.

And a little bit a lime juice.

You don't need too much.

Maybe just like a tablespoon

because the tomatillos are little bit sour too.

Beautiful.

This is like high quality restaurant style salsa here.

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You can click that little red button right down there.

I'm gonna be doing a few more salsa recipes in the next few

weeks including my top-secret homemade hot sauce.

I hope you try myself salsa verde recipe.

The recipe is available at my website, HilahCooking.com, and

check out my potato taquitos video if you want something that

goes really great dipped in these besides chips but chips

are what I'm going to use today because chips are the tits.

Is that the right use of that word?

Okay.

(bell dings)

It's perfectly balanced salsa.

You're gonna love it.

Thanks so much for watching and I will see you next week with a

delicious fried taco recipe.

Bye-bye.