Roasted Salsa Verde
1 white onion (medium size)
3 cloves of garlic (peels on)
1 jalapeno
1 anaheim pepper
1.5 lbs Tomatillos
1/3 cup fresh Cilantro (optional)
Salt to taste

Cut the onion into large chunks, place onion, garlic, jalapeno, anaheim pepper and tomatillos on a baking sheet. Drizzle oil over onion and garlic cloves.

Place under the broiler for 5 minutes. Broil on high with pan 4-5 inches below heat.

After 5 minutes, remove and flip the peppers, garlic and tomatillos over, then stir up the onion.

Broil for 5 more minutes. Remove from oven and place the peppers in a kitchen towel. Cover the peppers with the cloth and let rest for 5 minutes.

Put the tomatillos and onion in a blender or food processor. Remove skins from garlic and add to food processor or blender.

Once your peppers have rested, peel them and remove the stems. Place in food processor or blender. Add cilantro if desired. Puree the ingredients. Add salt to taste. Remove from blender or food processor and either use immediately or refrigerate for up to a week.
Crystal CK (CrystalsCozyK)
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