Feelin saucy?? This is a good one folks. And super easy. A little spicy, a little smoky, a little acid…its a party for your mouth and goes well on all the meats.
Roasted Pepper Salsa Verde
A zesty, fresh salsa that can be added to marinades, dressings, or shines bright all on its on drizzled over your favorite protein.
- 1 1/2 pounds of tomatillos (husks removed) or small green tomatoes
- 2 poblano chiles
- 1 cup celery, finely chopped
- 1 onion, cut into thick slices
- 2 cloves garlic, peeled
- Extra virgin olive oil or avocado oil for roasting
- Salt and pepper
- 1/2 cup cilantro leaves
- 1 lime; juiced (may need to use juice from 1 1/2 – 2 limes if using green tomatoes as they are less tart than tomatillos)
- On a large baking sheet covered in foil and greased with oil, evenly spread out the tomatillos (or green tomatoes), poblano chiles, onion, and garlic.
- Brush with oil and sprinkle liberally with salt and pepper.
- Broil for 10 to 15 minutes, turning veggies occasionally. Be sure to take out pieces as you go that have become charred and cooked through.
- Once veggies are cooled, peel and seed the chiles.
- Puree the chiles, tomatillos (or green tomatoes), onion, garlic, and cilantro in a food processor. Add in the lime juice and salt and pepper (if needed) and pulse a couple more times.
- Store in the fridge in a jar with a tight seal for 1-3 weeks or freeze for use up to months later. ENJOY!
REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.