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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Roasted Tomatilla Salsa Verde. Ingredients:
4 anahiem chilis |
4 poblano chilis |
2 lb tomatillas |
4 lg jalapenos |
6 cloves garlic |
1 cup cilantro |
1 lg white onion |
1 tsp sea salt |
1 tsp celery salt |
1 tsp green chili powder (mild) |
olive oil |
(+plus 2 tbsp sour cream -or- 1 sm hass avacado) |
Directions:
1. Turn your oven on to broil.
2. peel husks off the Tomatillas and wash in cold water.
3. wash the chilis and cilantro
4. Garlic - trim the stem end off the unpeeled cloves. place all in a foil basket with the stem side up.
5. cut the onion in large 1/2 in thick slices.
6. line a large cookie sheet with foil and arrange the tomatillas, chilis, onions and garlic on it. may have to do in 2 batches.
7. coat all with olive oil and place in the oven. rotate the chilis until the skins are brown or slightly burnt. the garlic, jalapenos, onions and anahiems will take approx 20min. the poblano and tomatillas about 30 min. when you remove the chilis, place in a covered bowl and allow to steam for approx 10 min. do not discard the juices from the cookie sheet!
8. peel the skins off the anahiem and poblano chilis.
9. core and de-seed the chilis. jalapenos are fine either way.
10. place chilis, jalapeno, garlic (by sqeezing out of thier husks), onion and tomatillas (with their juice) in a food processor. pulse briefly.
11. add cilantro, salts and chili powder. add 1 cup of water. pulse to incorporate.
12. give it a taste. nice!
13. add sour cream or avacado for some creamy richness if desired. will only stay fresh for a day or two if sour cream or avacado is added.
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