Tripas Tacos, Roasted Salsa Verde and Onion Cilantro Taco Topping

Ingredients

• 1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
• 2 pcs Jalapeño Peppers (Stems removed)
• 0.5 pcs White Onion (Medium, peeled and quartered)
• 3 cloves Garlic (Unpeeled)
• 0.5 cup Cilantro (Loosely packed leaves and tender stems)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (If needed for blending)

Instructions

1. 1

   Roast the Vegetables

   • Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
   • Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
   • Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
   • Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2. 2

   Blend the Salsa

   • Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
   • Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
   • Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
   • Add the fresh cilantro, lime juice, and salt.
   • Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3. 3

   Season and Serve

   • Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
   • Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.

Ingredients

• 1 medium White Onion (finely diced)
• 1 cup Cilantro (loosely packed, finely chopped)
• 2 tbsp Lime Juice (freshly squeezed, from about 1 lime)
• 0.5 tsp Salt (or to taste)

Instructions

1. 1

   Prep Ingredients: Finely dice the white onion, aiming for uniform 1/8-inch (3mm) pieces. The smaller the dice, the better the texture. Wash the cilantro thoroughly, pat dry, and finely chop both the leaves and tender upper stems.

2. 2

   Combine: In a small non-reactive bowl (glass or ceramic is ideal), combine the diced onion and chopped cilantro.

3. 3

   Season: Squeeze the fresh lime juice over the onion and cilantro mixture. Sprinkle with salt. Stir gently with a spoon until everything is evenly coated.

4. 4

   Macerate and Serve: Let the topping rest at room temperature for at least 10 minutes before serving. This step, known as maceration, allows the flavors to meld and slightly softens the sharp bite of the raw onion. Stir once more before serving on your favorite tacos.