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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 20 |
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After much trial and error I managed to duplicate the chile verde served by a local Mexican carniceria/taqueria. Only three ingredients are used. With this recipe you may vary the variety of chile used to affect flavor or heat. It keeps in the fridge for a week or two. Ingredients:
2 lbs tomatillos |
1/2 lb chile |
1 teaspoon salt |
Directions:
1. Preheat oven to 400°F.
2. Wash and core the tomatillos, then halve them and put them in a blender.
3. Puree tomatillos and add salt.
4. Roast chilies in a 400 degree oven until they peel easily.
5. Peel the chilies and add them to the blender.
6. Use the chop speed until the desired texture is reached, usually a minute or less.
7. Serve immediately on tacos, tostadas, etc.
8. Refrigerate unused portion.
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