SALSA VERDE
Roasted tomatillos and peppers makes this salsa slightly sweet and spicy. I use this salsa in my pork chili verde but its also great by itself with tortilla chips. Use as a topping for tacos, nachos, enchiladas and burritos
Ingredients
- 1 lb tomatillos
- 1 poblano large
- 1 jalapeno large
- 1/4 red onion large
- 1/2 bunch cilantro rinsed
- 3 clove garlic
- 1 tsp salt
- 1 tsp cumin
Instructions
- Peel outer skin off of tomatillos and rince sticky outer coating off and dry with cloth. Clean poblano and jalapeno peppers with veggie wash and then dry.1 lb tomatillos, 1 poblano, 1 jalapeno
- Cut tomatillos and peppers in half and place on ungreased cookie sheet skin side up. Place oven rack 6 inches from top and put veggies under broiler and watch carefully. Remove from broiler once the skin blisters and gets brown. Using tongs, put roasted peppers in a plastic bag or a bowl with a lid on it to steam them for, at least, 10 minutes.1 lb tomatillos, 1 jalapeno, 1 poblano
- Remove peppers from bag and peel outer skin off. You can use a paper towel to remove charred skin. Place in blender.1 poblano, 1 jalapeno
- Peel onion and cut into quarters. Place 1/4 of onion into blender.Peel garlic and place in blender along with cilantro and tomatillos1/4 red onion, 3 clove garlic, 1/2 bunch cilantro
- Blend until desired consistency. Add salt and cumin to taste1 tsp salt, 1 tsp cumin
Notes
Broiling the tomatillos and peppers bring out a greater flavor and enables you to remove the tough outer skins on peppers. Broiler temps vary between ovens so watch closely. My oven only took 5 minutes, but it runs hot.
Be careful when blending hot food as it can splatter.
This is a chunky salsa, if you want it thinner just add a little water to it.
Use this with my Pork Chili Verde Recipe