Cemita's Puebla - Cemita's Puebla Salsa Verde
- 8 roasted tomatillos
- 1/2 bunch freshly chopped cilantro leaves
- 1 jalapeno
- 4 roasted garlic cloves
- 1 tablespoon green habanero sauce
- 1 cup water
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
Blend ingredients well and serve over your favorite poblano meals.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Tony Anteliz, owner at Cemita's Puebla in Chicago, IL