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Salsa Verde
| Recipe courtesy of Stuart Tarabour, Kitchen Market, New York City |
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Cooking Live |
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Basics of Chilis
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| This recipe is available for a limited time only. Why? |
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2 fresh Poblano chiles, roasted over a flame, peeled and diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, choppedCombine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.
Other Recipes from this Episode
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