Mild Roasted Salsa Verde
From otterpond 13 years ago
- 45 to make
- Serves 24
A mild salsa verde enhanced by roasting the vegetables.
Ingredients
- 1 1/2 pounds fresh tomatillos shopping list
- 2 Poblano peppers shopping list
- 2 jalapeno pepper shopping list
- 1 lime shopping list
- 2 garlic cloves, unpeeled shopping list
- 1/2 cup fresh cilantro shopping list
- 1 large onion, coarsely chopped shopping list
- 2 teaspoons coarse salt shopping list
- 1 tbsp oregano shopping list
How to make it
- Preheat your oven to 450 degrees.
- Remove the husks from the tomatillos and rinse under warm water to remove stickiness.
- Remove the stems and seeds from the chilis and cut them in half lengthwise.
- Roughly chop the onion and peel the garlic.
- Arrange the chiles or peppers, garlic, onion and fresh tomatillos on a cookie sheet or pyrex pan, drizzle with olive oil and place the pan on the topmost shelf of your oven.
- Roast for 15 minutes or until tomatillos are slightly browned and tender.
- Chop up the cilantro.
- Juice the lime and zest the rind.
- Put all the ingredients into a food processor or blender and pulse. Add the salt and oregano. Pulse some more until smooth and well blended.
The Rating
Reviewed by 1 people-
I love that you roast your peppers and tomatillos, very similar to my recipe chilies differ but I love it great recipe thanks for sharing
rescue_ranger
in New Baltimore loved it
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" It was excellent "