Salsa Verde

This tangy sauce can be served as an appetizer with tortilla chips or with dinner entrees such as tacos and enchiladas.

24 Ounces Of Tomatillos (With The Outer Husks Removed)

A Jalapeno Pepper

Three Whole Garlic Cloves Unpeeled

A Medium Spanish Onion (With The Outer Skin Removed)

Two Poblano Peppers

A Teaspoon Of Ground Cumin

Two Teaspoons Of Sea Salt, Divided

1/2 Teaspoon Of Ground Black Pepper

1/2 Cup Of Canola Oil

A Tablespoon Of Honey

1/2 Teaspoon Of Dried Oregano

3/4 Cup Of Cold Water

Preheat the oven to 400 degrees.

Brush the tomatillos with canola oil and sprinkle them with sea salt and ground black pepper. Place the tomatillos on a sheet pan. Place the garlic, the onion, the jalapeno pepper, and the poblano peppers on a sheet of aluminum foil and brush these vegetables with canola oil. Sprinkle them with sea salt and ground black pepper. Wrap these vegetables tightly with the sheet of aluminum foil. Place this packet of vegetables on the sheet pan with the tomatillos. Roast all of these vegetables in the preheated oven for 20 minutes until the tomatillos turn lightly brown. At this point, remove and let the vegetables cool.

After the vegetables have cooled, remove the stems from the peppers. Into a blender, add the peppers, the tomatillos, the onion, a teaspoon of sea salt, the ground cumin, the oregano, the honey, and the water. Squeeze the roasted flesh from the garlic cloves into the blender.

Blend this mixture until smooth. Taste and add more sea salt and/or ground black pepper, if desired.

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