Salsa Verde
Course: DinnerCuisine: MexicanDifficulty: EasyServings
8
servingsPrep time
35
minutesCooking time
15
minutesI love this and love to make it. I make extra so I can freeze it. Salsa Verde can be used as an accompaniment or a sauce and even as a marinade. This goes great with meats, vegetables, scrambled into eggs and even as a soup topper. If you make it on the thicker side, it can even be used as spread for sandwiches or burritos. Experiment and enjoy.
Ingredients
4 Poblanos
1 1/2 lb tomatillos, husks and stems removed
4 cloves garlic in skin, but gently smashed
1 jalapeno
8 green onions
1 bunch cilantro
Salt and pepper
3 limes, squeezed for juice
1 avocado, optional. I use it sometimes to give texture and depth of flavor.
Directions
- Preheat an oven to 450. On a pan, place all the ingredients except the cilantro, green onions and limes.
- Once the oven is ready place the pan in the oven for 10 minutes, then check every 5 min. You want the tomatillos to soften and brown. If they are finished remove from oven and have a blender waiting. When the jalapeño is ready, using gloves, remove stem and seeds, place in blender. As the ingredients cook, remove from oven and place all in blender. The last to cook will be the poblanos. You want them to blacken all over-turn over accordingly.
- Once the poblanos blacked, place them in a metal bowl and cover with plastic wrap. Keep covered for 10 minutes. Once ten minutes is done, remove the plastic wrap, and careful to not burn yourself, remove the blackened skin, remove the stem, and the seeds. Place everything in the blender, season with salt and pepper. Add the lime juice and cilantro. Blend to your desired thickness.
- Serve right away or cover and serve later. Allow to come to room temperature before serving as a sauce.
