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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.”
READY IN:
30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

  • 2 lbs tomatillos
  • 12 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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