Internet Recipe
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Salsa Verde Donated by C. Scott Baker-Overbay pridelin@wolfenet.com |
4 Poblano Chiles 1 lb. tomatillos, husked, washed and quartered 1/2 Large Red Onion 2-3 Cloves Garlic 1 Bunch Cilantro Salt to taste |
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Optional Roast the chiles until outside is charred. This can be done over a gas flame, under the broiler, or just deep fried until entire surface is blistered. Use care if deep frying, as chiles tend to splatter. Put roasted peppers into a paper bag, and allow to sweat for around 30 minutes, then peel under cold water. Skin should come off easily. Cut stems off poblanos. If a milder salsa is desired the seeds can be removed, but I prefer them left in. Put roasted & peeled chiles in to a blender. Add the quartered tomatillos, the onion and the garlic. Pulse blender until well chopped. Add Cilantro and blend until smooth. Taste salsa and correct seasoning with salt as desired. Note: Some people add 1/2 to 1 teas. sugar to this salsa to take the "edge" off the tomatillos. I personally like the tangy taste. Enjoy this spicy salsa with meats, chips etc. It is especially good with pork, or as an ingredient in pozole verde . |