A tangy, mild salsa with tons of flavor. Great wherever you may use salsa such as tacos, corn chips or burritos. It also makes a zesty low-fat salad dressing.
- Serves: 6 persons
- 3large green chiles (such as Poblano, Ancho, Anaheim, or Hatch)
- 1medium white or yellow onion, coarsely chopped
- 1jalapeño, seeds removed
- 12to 15 medium tomatillos, husks removed, quartered
- 5cloves of garlic
- 1bunch cilantro
- 1teaspoon kosher salt
- 1teaspoon vegetable oil
- 1tablespoon lime juice
Step 1Gather the ingredients.
Step 2Roast green chiles either in a broiler or over an open flame for about 10 minutes.
Step 3Remove chiles from heat source and place into a bowl. Cover bowl with plastic wrap to help capture steam and let sit for 10 minutes. This will make peeling them much easier.
Step 4When chiles have cooled off enough to be able to handle, use a piece of paper towel to gently scrape off charred skin.
Step 5Add onions, jalapeño, and tomatillos into a food processor and pulse 4 to 5 times.
Step 6Add roasted chiles, garlic, cilantro, salt, oil, and lime juice and pulse until desired consistency.
Step 7Salsa verde can be served immediately but it is better when it sits in the refrigerator overnight to let the flavors meld.