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Salsa Verde
Roasting the vegetables gives this salsa verde a smoky, rich flavor. You can leave your salsa coarsely chopped or run it through the food processor for more of a puree consistency. Tomatillos "tomate verde" in Mexico are a member of the nightshade family, which is a plant in the tomato family. Even though they are referred to as a green tomato, they are not the same as the unripe, green tomato. The tomatillo has a paper like husk that should be removed before cooking. I add the red bell pepper to add just a 'pop' of color and flavor to this green salsa. 1 lb tomatillos (husks removed) 2 jalapeno peppers, seeded and halved 1 small onion cut in half 1/2 red bell pepper, seeded 1 teaspoon olive oil 2 cloves roasted garlic, chopped or minced 1 lime - add the juice and some zest 1/2 cup fresh cilantro 1 tablespoon Ancho flakes salt and pepper to taste Directions : 1. You can roast the veggies on the grill or under the broiler. 2. Brush the vegetables with a little olive oil and place veggies directly on the grill or on a backing sheet. 3. Roast veggies until outer skins are charred and black - remove from heat. 4. Allow veggies to cool before you handle them. 5. Peel away most of the charred skin from jalapenos, and red bell pepper. 6. Combine garlic, lime and zest, cilantro, ancho flakes and salt / pepper in a med size bowl or food processor. 7. Coarsely chop veggies and add them to the food processor or finely chop veggies and add them to the bowl. 8. Pulse until desired consistency or stir to combine all chopped ingredients. 9. Cover and place in refrigerator for about an hour to combine flavors |
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