Roasted Salsa Verde
Ingredients
For the Roasted Salsa Verde:
4 medium sized tomatillos, husks removed, washed and halved 1 - 2 poblano peppers 1 jalapeno, seeds removed for milder flavor 1 handful cilantro, about 1/3 - 1/2 cup packed leaves juice of half a large lime 1/4 teaspoon ground cumin salt and pepper, to taste
For the Tomatillo Guacamole:
2 large avocados 1 recipe Roasted Salsa Verde 1/4 cup diced purple onion 1 roma tomato, deseeded and diced salt and pepper, to taste
Directions
For the Roasted Salsa Verde Preheat oven to 425 degrees F. (Toaster ovens work great in the summer) Remove the skins from the tomatillo. Discard. Wash the tomatillo to remove the sticky residue. Cut in half. Place cut side down on a baking sheet. Drizzle with a small amount of olive oil. Roast at 425degrees F until tomatillos are soft and slightly blistered.
Roast the poblano pepper. You can roast it with the tomatillos, or use this method - Kitchen Tip: How to Roast Peppers.
In a blender or food processor, puree the tomatillos, poblano pepper, jalapeno (remove the seeds for milder taste), cilantro, lime, cumin, salt and pepper. Blend till smooth. Serve with chips for Roasted Salsa Verde, or proceed to make guacamole. For the Roasted Tomatillo Guacamole Mash the avocados. Stir in the diced onion, tomato, 1 batch of salsa verde, and season to taste with salt and pepper. Serve.

Roasted Salsa Verde

Ingredients

For the Roasted Salsa Verde:

4 medium sized tomatillos, husks removed, washed and halved
1 - 2 poblano peppers
1 jalapeno, seeds removed for milder flavor
1 handful cilantro, about 1/3 - 1/2 cup packed leaves
juice of half a large lime
1/4 teaspoon ground cumin
salt and pepper, to taste

For the Tomatillo Guacamole:

2 large avocados
1 recipe Roasted Salsa Verde
1/4 cup diced purple onion
1 roma tomato, deseeded and diced
salt and pepper, to taste

Directions

For the Roasted Salsa Verde
Preheat oven to 425 degrees F. (Toaster ovens work great in the summer) Remove the skins from the tomatillo. Discard. Wash the tomatillo to remove the sticky residue. Cut in half. Place cut side down on a baking sheet. Drizzle with a small amount of olive oil. Roast at 425degrees F until tomatillos are soft and slightly blistered.

Roast the poblano pepper. You can roast it with the tomatillos, or use this method - Kitchen Tip: How to Roast Peppers.

In a blender or food processor, puree the tomatillos, poblano pepper, jalapeno (remove the seeds for milder taste), cilantro, lime, cumin, salt and pepper. Blend till smooth. Serve with chips for Roasted Salsa Verde, or proceed to make guacamole.

For the Roasted Tomatillo Guacamole

Mash the avocados. Stir in the diced onion, tomato, 1 batch of salsa verde, and season to taste with salt and pepper. Serve.

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