Saturday, July 21, 2012

Fire Roasted Salsa Verde

Tons of recipes on the web... but you know, had to just make it my own. lol. I use an immersion blender, so put this in a metal bowl, but you can use a food processor as well and put the ingredients into that bowl.
  • 12 tomatillos
  • 1 Anaheim chili
  • 2 Sweet Banana Peppers
Hush and rinse the tomatillos. Roast the tomatillos, chili and peppers on the grill. Roast the tomatillos until the skins start to split - they don't have to be blackened. Roast the chilis/peppers until they are blackened.

The tomatillos will squeeze out of the skins. Squeeze them into the bowl. Remove the skins and ends and split the chili/peppers. Remove the seeds if you want the sauce milder. Chop and put in the bowl.
  • 1/2 a small yellow onion, chopped
  • 1 bunch of cilantro. Cut the stems below the leaves and then rough chop the leaves (you don't have to pull the leaves off - using that much of the stems is fine)
  • 3 cloves of garlic
  • juice of 1/2 a lime
  • Salt to taste
Add all that to the bowl and blend. I didn't use any liquid or cook it at all. Just immersion blended what had been fire roasted with the rest of the raw ingredients and it came out the right consistency. I'm a little wimping wrt hot food - so one Anaheim was enough for me... but you could add two or a hotter chili. But whatever you add, if they are big enough to roast, I'd do it. Just added a nice touch.

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