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About Salsa Verde

Tomatillos combined with roasted garlic and onions makes for a bright, tangy salsa that you can serve simply with chips or as a complement to fish or pork. Its the perfect finish to Filipino Adobo Tacos.

About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

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Ingredients

1 serrano pepper, sliced lengthwise
¼ roasted onion* (see instructions below)
3 cloves of roasted garlic* (see instructions below)
1 lb tomatillos, husked & boiled 3 minutes until soft
pinch of salt

Garnish

chopped red onion
chopped fresh cilantro

Special Equipment

blender

How-to

Set broiler on high & line broiler pan with foil. Broil garlic and onion 5-7 minutes on high, turning to char all sides
Add all ingredients to a blender and pulse to a chunky consistency
Transfer to a bowl and stir in some chopped onion and chopped cilantro
Garnish with cilantro and chopped red onion