Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Tomatillo Serrano Salsa
- Ready in: 30 minutes prep; 20 minutes to cook
- Serves: 6
- Complexity: very easy
Serranos look like slender jalapenos and can be used in many of the same ways. They have an extra little flavor punch that pairs them well with flavors like lime and tomatillo.
- 7 medium tomatillos
- 1 medium yellow onion
- 3 oz. serrano peppers (about 12)
- 1 cup white vinegar
- 1 tsp. salt
Peel and halve the tomatillos. Lay them cut side down on a greased pan. Roast for 15–20 minutes at 400 °F or until the tomatillos are soft. Remove the stems from the peppers and roughly chop the rest. Simmer the peppers, vinegar, and salt in a small pan for about 20 minutes, or until peppers are soft. Purée all ingredients in a food processor, adding water as necessary, and being careful to leave room to let steam vent while puréeing.