Salsa Verde
"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."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
20
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
- 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.
- 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.
- Taste the salsa. Add salt & pepper to season to your liking. Add a bit of additional honey to cut through any residual heat.
- Cool in refrigerator and serve with chips, in tamales, with enchiladas, tacos, nachos -- anywhere that you like green chili sauce.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
