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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This is another one that I make so often that it is always slightly different. You can tweak some of the measurements to make this taste good to you. Ingredients:
10 green chilies |
1 poblano chile |
10 tomatillos, medium size |
1 medium red onion |
1 head garlic |
1 cup fresh cilantro |
1/4 cup lime juice, fresh squeezed |
1 tablespoon honey |
2 tablespoons olive oil |
1 tablespoon salt (to taste) |
2 teaspoons pepper (to taste) |
Directions:
1. Slice onion into 1/4 inch slices. Peel the paper off of the tomatillos and wash. Roast the garlic, chilis, tomatillos, and onion in a hot oven or on the grill.
2. Place seeded and peeled chilis in a food processor with the tomatillos, onion, and several cloves of roasted garlic. Add cilantro, lime juice, and some salt & pepper. Puree in food processor. Add the Olive Oil and honey.
3. Taste the salsa. Add salt & pepper to season to your liking. Add a bit of additional honey to cut through any residual heat.
4. Cool in refrigerator and serve with chips, in tamales, with enchiladas, tacos, nachos - anywhere that you like green chili sauce.
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