Salsa Verde

Total Time:
15 min
Prep:
15 min

Yield:
1 quart

Ingredients
  • 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, chopped
Directions

Combine 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.


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