Ingredients:
12 Tomatillos, medium size
3 Poblano Peppers
1/2 Onion
2 Tbs. Olive Oil
3 Tbs. Garlic, chopped
1 Tbs. Cumin, ground
1 tsp. Oregano, dry
1 tsp. Salt
2 Cups Stock, chicken or vegetable
1 Cup Cilantro, leaves and tender stems
1 Tbs. Lime Juice
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Turn BBQ Grill Onto High Heat
OR
Heat Oven to 450°
Here are 12 beautiful tomatillos.
They are green, ripe and firm.
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Peel skin off of tomatillo.
Wash tomatillo in cold water.
Place onto a foil covered sheet pan.
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Wash poblano peppers is cold water.
Cut peppers in half lengthwise.
Remove seeds and stem.
Place onto sheet pan.
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Slice onion about 1/2 inch thick.
Place onion onto sheet pan.
Place pan directly on the rack of the BBQ.
Close the lid and roast for 10 minutes.
Open lid and turn ingredients over.
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Roast vegetable for 6 more minutes.
Remove pan from grill .
Let ingredients cool for a few minutes.
If cooking in the oven, simply place into oven and bake for 20 to 25 minutes.
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Place cooked vegetables into a blender.
Add stock and puree everything together.
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Place a large pan over high heat.
Add the oil and garlic.
Cook and stir garlic until it just begins to brown.
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Pour half of the vegetable puree into the hot pan.
The sauce will boil and the garlic will stop browning.
Working quickly, add all the other ingredients in this recipe to the blender.
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Puree ingredients and add to the pot.
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Turn heat down and simmer the sauce for a few minutes.
Remove sauce from the heat.
Can be served hot or cold.
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If you are going to use the salsa verde cold, as a dip or salsa, you should stir in:
1/2 Cup Minced Onion
1 tsp. Garlic, mnced
1 tsp. Ground Cumin
Salsa Verde is used in the Chicken and White Bean Chile
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