Roasted Salsa Verde

This is the PERFECT salsa! It's amazing warm and great chilled. Oh, and it has sooo many uses! It's great with taquitos, tortilla chips, pita chips, enchiladas, tamales, rice, the possibilities are truly endless! It has the perfect amount of spice to form a party in your mouth with every bite! Best part is, it only take 10 minutes to whip up a fresh batch. You're never going to buy jar salsa again!

You'll need:

• 1 poblano pepper
• 2 jalapeno peppers
• 5 tomatillos, husks removed
• 1 Tbs minced garlic
• 1/4 cup fresh cilantro
• 1/2 tsp salt
• 1/4 cup water
• 2 - 8 oz jars

Step 1: Seed the Peppers

Cut the peppers in half and remove the seeds and stems. If you want an extra spicy salsa like I do, don't cut or seed the jalapenos, just remove the stems.

Step 2: Broil Your Vegis

Place the peppers and tomatillos in a pan. Broil them on HIGH for 3-4 minutes. Flip them over and broil and additional 3-4 minutes until soft and slightly charred. Don't worry if they start to look burnt, that's what you want!

Step 3: Blend It Up!

Put your peppers, tomatillos, and any juice that came out during broiling into a blender. Add the garlic, cilantro, salt and water. Secure the lid tightly. You will want to hold it down with a dish towel to keep the hot liquid from splashing out. Blend in pulses for about 30 seconds. You want to get about 20-25 pulses in to chop the peppers but keep a slightly chunky salsa. Pour your salsa into the jars, and enjoy!

Comments

[skillcult]

Excellent. I make this as well, but using whatever green peppers I'm growing, usually anaheim and no garlic. I will roast my tomatillos over charcoal if possible for more flavor. I don't cook them beyond that unless canning. I either can the finished salsa, or preferably freeze it. Canning definitely wrecks the flavor a little bit, especially the cilantro.

I make another version too which is pretty much the same, but with roasted dried anahiem chilis which I grow, but which you can buy in the store as "California" chilis.

[MaddieJ3]

I've never had to worry about canning/freezing. I eat this stuff on practically everything! The batch isn't too large, so I use it all up! Plus, it gives me the excuse to roast more peppers..love the smell!

[skillcult]

I only make it in the summer and fall when I have a large crop of tomatillos, so it's all about the preservation part for me. I can usually fit most of it in my freezer.

[edward katz]

Growing up, mom used to make a raw and cooked version of SV.

You can boil the husked tomatillos with an onion, cut up into quarters and reserve the liquid.

In the blender put your garlic cloves - dehusked, cilantro and a few jalapenos, seeded or left alone depending on how much heat you want and add the tomatillos and onion. Add the reserved liquid to get the consistency you want.

You can also make a raw version of the sauce, it's more citrus-y and tangy, just husk and rinse the tomatillos and go on from there.

BTW, I rarely see fresh poblano peppers in the area I live in, unless I go to a specialty store and even then, they are hard to find...

[MaddieJ3]

That sounds like a great variation! I like the use of onion. I often feel irritated with the lack of ingredients in my local grocer, but I suppose I should be happy with what I have! I never grew up with SV, but i have found a liking to spicy foods and Mexican cuisine in general. If you make it, let me know what you think!

[edward katz]

One thing about boiling the tomatillos? They will go from a green to a gray-ish color, that means they are ready to go! You also can play around with the texture by not boiling the onions, that leaves them with a little crunch that some people like. (Mom was a stickler about using yellow onions in her recipes). I haven't tried your recipe yet, but I have had a red/tomato salsa with broiled tomatoes - you also can boil or do a quick raw salsa too!

[MaddieJ3]

Thanks for the advice :) I'm tempted to try other variations, but I love the roasted version so much, I never end up changing it!