Roasted Salsa Verde

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This is the PERFECT salsa! It’s amazing warm and great chilled. Oh, and it has sooo many uses! It’s great with tortilla chips, pita chips, enchiladas, tamales, taquitos, rice, the possibilities are truly endless! It has the perfect amount of spice to form a party in your mouth with every bite! Best part is, it only take 10 minutes to whip up a fresh batch. You’re never going to buy jar salsa again!

You’ll need:

  • 1 poblano pepper
  • 2 jalapeno peppers
  • 5 tomatillos, husks removed
  • 1 Tbs minced garlic
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt
  • 1/4 cup water
  • 2 – 8 oz jars

Step 1: Seed the peppers

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Cut the peppers in half and remove the seeds and stems. If you want an extra spicy salsa like I do, don’t cut or seed the jalapenos, just remove the stems.

Step 2: Broil your vegis

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Place the peppers and tomatillos in a pan. Broil them on HIGH for 3-4 minutes. Flip them over and broil and additional 3-4 minutes until soft and slightly charred. Don’t worry if they start to look burnt, that’s what you want!

Step 3: Blend it up!

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Put your peppers, tomatillos, and any juice that came out during broiling into a blender. Add the garlic, cilantro, salt and water. Secure the lid tightly. You will want to hold it down with a dish towel to keep the hot liquid from splashing out. Blend in pulses for about 30 seconds. You want to get about 20-25 pulses in to chop the peppers but keep a slightly chunky salsa. Pour your salsa into the jars, and enjoy!

 


Roasted Salsa Verde

Makes 2 -8oz jars

Ingredients:

  • 1 poblano pepper
  • 2 jalapeno peppers
  • 5 tomatillos, husks removed
  • 1 Tbs minced garlic
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt
  • 1/4 cup water
  • 2 – 8 oz jars

Cut the peppers in half and remove the seeds and stems. If you want an extra spicy salsa like I do, don’t cut or seed the jalapenos, just remove the stems.

Place the peppers and tomatillos in a pan. Broil them on HIGH for 3-4 minutes. Flip them over and broil and additional 3-4 minutes until soft and slightly charred. Don’t worry if they start to look burnt, that’s what you want!

Put your peppers, tomatillos, and any juice that came out during broiling into a blender. Add the garlic, cilantro, salt and water. Secure the lid tightly. You will want to hold it down with a dish towel to keep the hot liquid from splashing out. Blend in pulses for about 30 seconds. You want to get about 20-25 pulses in to chop the peppers but keep a slightly chunky salsa. Pour your salsa into the jars, and enjoy!

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