Fresh Salsa Verde
Here is a quick and easy Fresh Salsa Verde you can make in minutes.
Ingredients
4 fresh roasted or canned Anaheim or Poblano chilies, peeled, seeded, deveined and chopped or pureed1 large green or yellow tomato with core and seeds removed and quartered
2 to 3 tomatillos, husks removed rinsed and quartered
½ white or yellow onion
½ cup fresh cilantro, stemmed – optional
2 tbsp. fresh lime juice
2 cloves fresh pressed garlic
½ to ¼ green or red jalapeño – optional
½ to 1 tsp. granulated garlic powder
¼ tsp. salt
Directions
- To roast peppers place oven rack on top shelf below broiler. Turn broiler on high to 500 F degrees. Line a baking sheet with foil and place peppers on sheet under broiler.
2. Leaving oven door slightly ajar, roast until skins start to char and lift from top of peppers. Using tongs, turn peppers every few minutes, roasting evenly on all sides. Don’t let peppers burn or the skin will be difficult to peel off.
3. After peppers have roasted, remove from oven. Using tongs put peppers into a zip lock bag and seal. Allow to sweat 15 minutes, then remove peppers from bag and peel skin off under cool running water. Using your thumb and fingers, slit peppers down side and remove stems, seeds, and veins. Allow to dry/drain on paper towels.
4. If using canned peppers, rinse well under cold water making sure to remove any remaining stems, seeds or veins. Allow to dry/drain on paper towels before chopping. If using canned peppers, rinse well under cold water making sure to remove any remaining stems, seeds or veins. Allow to dry/drain on paper towels.
5. Add all ingredients to a food processor or blender and puree. Pour salsa in to a nonmetallic bowl or container. Adjust seasoning if necessary, cover and chill or serve at room temperature. Salsa can be made 1 to 2 days in advance.
Cook’s Note: Using the canned chilies won’t taste as good, however it will cut your prep time in half.
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