Red and Green Salsa
Ready In: 40 mins
Serves: 24
Yields: 2 cups
Ingredients
- 1 dried chipotle chile (or 1 canned)
- 1 jalapeno pepper, stemmed and seeded
- 1 lb tomatillo, husks removed (about 6)
- 2 medium tomatoes, stemmed
- 1 teaspoon vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 tablespoon lime juice
- salt and pepper, to taste
- 2 tablespoons cilantro, chopped (optional)
Directions
- Preheat oven to 450°F.
- Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
- Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
- Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
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