ROASTED SALSA VERDE

Apr 30, 2012

smitten ⋅ fruits and veggies, munchies ⋅ appetizer, chips, Gluten free, mexican, munchies, peppers, Salsa, tomatillos ⋅ No comments

•Have you ever had salsa verde and wondered how it was made?  Have you ever seen a tomatillo in the grocery store and wonder, what the heck is that?  Here’s my recipe just in time to whip up in the oven for your cinco de mayo party, or roast over the bbq on a summer day.  The char on the peppers and tomatillos make it so good and gives it an added flavor.  It’s not a spicy salsa at all, but you can add different kinds of chilis to adjust it to your liking.  Serve along side your favorite chips or make your own baked tortilla chips, and a fresh salsa.  This makes a big batch, we ate half that day and saved half to make chili verde later in the week.

2 onions-cut in wedges

8 tomatillos-skin removed, rinsed and cut in half

3 garlic cloves-keep skins on

2  poblano peppers-cut in half, seeds and ribs removed (for mild)

4 anaheim peppers-cut in half, seeds and ribs removed (for mild)

4 jalapeno peppers-cut in half, seeds and ribs removed (for mild)

3 tbls vegetable oil

1/2 tsp kosher salt

1/2 tsp black pepper

1 lime-juiced

1/2 cup water or chicken stock

1 handful of cilantro

hot sauce-optional

 

 prep, cooking, and cooling time-3 hours

high broil

 

Heat your oven to high broil. 

 

Place the unpeeled garlic cloves on a small piece of foil and drizzle over a little oil.  Wrap up like a little purse.  I made a couple extra for another use since I was at it.  Roasted garlic is delicious!!

This is a tomatillo- you want to peel off the papery skin and rinse under water to remove the stickiness.

Toss  the veggies with oil and a pinch each of salt and pepper.  Place all of your peppers, cut side down, on one sheet pan, and the onions, tomatillos, cut side down, and garlic on the other. 

 

Place  the sheet pans on the second from the top rack right under the heat.  You will have to move pans around and rotate a couple times.  Keep under the broiler until things are charred (not burned) about 15-20 min, depending on your oven.

 

 Place peppers in a bowl and cover with plasitc wrap.  This steams the peppers and makes it easier to remove the skins.

Pour the onions and peppers into the food processor, juices and all.

Remember that beautiful garlic?  Unwrap and pop out of the skins. 

Add to the food processor.

Peel the skins from the peppers, should come off  pretty easy.  No need to get it all off, some of the char is yummy.

 

Add to the food processor.

Whirl it all together.  Squeeze in the juice of 1 lime, the salt, pepper, water, and cilantro.  Whirl again. 

Taste for seasoning adding a little hot sauce if desired.  Pour into a bowl and let cool uncovered in the fridge for a couple hours.  Once cooled taste again for seasoning.  Serve with chips and salsa, pour over enchiladas, tacos, or scrambled eggs♥Enjoy