Salsa Verde
Ready In: 20 mins
Serves: 4
Ingredients
- 1 lb tomatillo (I had about 7 or 8 medium sized)
- 1 medium shallot
- 1⁄2 large green pepper
- 1 -3 jalapeno (1 for medium 2 for mild 3 if you like it hot!)
- 1⁄3 cup fresh cilantro
- 1⁄2 lime, juice of
- 1⁄8 teaspoon chili flakes
- salt & pepper
- extra virgin olive oil
Directions
- Pre-heat oven to 375.
- Peel back the leaves of the tomatillos and chop of the top of the tomatillo just as you would a tomato.
- Wash very well.
- Cut in half.
- Cut the top of the shallot, but leave the root.
- Peel off skin.
- Cut your green pepper in half.
- Take out ribs and seeds and either cut pepper piece in half or leave whole.
- Cut the stem off the jalepino and cut in half long ways.
- Place all on a baking sheet and using about 1T olive oil, drizzle over ingredients. Coat everything very well and evenly.
- Face everything on the pan cut side down.
- Place in oven for 10-15minutes.
- Once time is up, remove baking sheet and using a spatula (or your tool of choice) place tomatillos and peppers in food processor.
- Cut the root off the shallots and the ribs and seeds out of the jalepinos. Discard seeds and ribs. Throw the rest in the food processor as well.
- Juice half of one lime into the processor and put in 1/3 cup cillantro, 1/8t chili flakes.
- Blend and add more s&p to taste! Serve with tortilla chips or at a taco bar!
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