Feb 28, 2011

Tomatillo Green Chili Sauce (Salsa Verde)

This is great as an enchilada sauce or as salsa with chips. It sounds difficult, but it is fairly simple.

4 Roasted Green Chili Peppers (Cuvano peppers)
1 Roasted Jalapeno's
2 cloves roasted garlic
1 pound tomatillo's, husks peeled and rinsed
1/2 medium onion
1 fresh jalapeno, halved and most seeds removed
1 clove fresh garlic
1 tsp salt
few twists fresh black pepper
2 cups water


To roast ingredients:

Preheat oven to 400*. Place rinsed green peppers, garlic, and jalapenos into a roasting pan. Roast for 30 minutes. Remove from oven and cover with foil for a few minutes. The skin of the green chili should peel easily now. Remove stem and most of the seeds from the green chili pepper. Place chilis, garlic and jalapenos into the blender to combine with the *tomatillo mixture. Puree until smooth. Serve over enchiladas or with chips.

*Place rinsed tomatillos in medium sauce pan with water, salt and pepper, 1 jalapeno, halved and seeded (i leave a few seeds to add heat), onion, and fresh garlic. Simmer covered for 20 minutes or until tomatillos are soft. Place half the water and ingredients into a food processor and blend until smooth. Add water if needed.




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