Tuesday, July 17, 2012

Roasted Salsa Verde

This is a great recipe to make if you ever get a Mexican pack from Bountiful Baskets. You usually get all the ingredients to make a double batch. The only substitution you'll need to make is jalapenos for serrano peppers. If you like things spicier, I would suggest leaving the seeds in the jalapenos. This salsa is great on tortilla chips, but I usually make it to use in my chile verde or chicken enchiladas. The recipe yields about 2 to 2 1/2 cups.

Roasted Salsa Verde

adapted from allrecipes.com

2 poblano peppers
2 serrano peppers or jalapenos
6 tomatillos, husked
1/4 c. onion
2 cloves garlic
salt to taste
cilantro to taste

Roast poblanos, serranos, and tomatillos. For more information on roasting peppers, watch this video. The tomatillos are done when they start to ooze liquid. Peel, seed, and chop the peppers. Place onion and garlic in food processor or blender and pulse a couple times until they're chopped. Add poblanos and serranos and pulse until chopped. Add tomatillos, salt, and cilantro and pulse until salsa reaches your desired consistency. Don't forget to taste it to see if it needs more salt!

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