Silky Salsa Verde

Name: Silky Salsa Verde
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 3 cups
Ingredients: 1 pound tomatillos, husks removed and rinsed; 1 serrano chile, stemmed, halved and seeded; 1/2 large white onion, peeled and separated; 1 1/2 teaspoons grapeseed oil; 1 cup packed fresh cilantro with stems; 1 1/2 teaspoons kosher salt; 1/4 teaspoon xanthan gum

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Level: Easy

Total: 25 min
Active: 25 min

Yield: about 3 cups

Level: Easy

Total: 25 min
Active: 25 min

Yield: about 3 cups

Ingredients

1 pound tomatillos, husks removed and rinsed

1 serrano chile, stemmed, halved and seeded

1/2 large white onion, peeled and separated

1 1/2 teaspoons grapeseed oil

1 cup packed fresh cilantro with stems

1 1/2 teaspoons kosher salt

1/4 teaspoon xanthan gum

Directions

Special equipment:

a blender

Position an oven rack 3 inches below the broiler and set the broiler to high.
Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.