I love anything with flavors of lime and cilantro so when I’m out at a Mexican restaurant, I typically order enchiladas verde, enchiladas in green salsa. Salsa verde features tomatillos, garlic, onions, chiles and lime. I made my version by first roasting my veggies on the grill to get bits of char in the salsa. This process can also be done in a 450 degree oven.
Ingredients:
- 1 pound peeled tomatillos, about 6 medium-sized tomatillos
- 6 whole garlic cloves
- 1 onion, cut into chunks
- 1 large poblano pepper, seeded and chopped in large pieces
- 3 Tbsp. olive oil
- 1 tsp. each salt and pepper
- 8 ounces chicken broth (can use vegetable broth)
- Juice of 2 limes
- 1 7-ounce can green chilis (I use La Preferida Mild Diced Green Chiles, Roasted & Peeled)
- 2 Tbsp. chopped cilantro
- Salt and pepper to taste
Directions:
- Place the tomatillos, garlic, onion and poblano in a bowl and add the olive oil, the salt and the pepper. Toss to fully coat. Place the veggies on a grill pan, or an outdoor grill, and roast on medium-high heat for about 10 minutes, turning to roast on all sides, until veggies have softened and show charred bits. If roasting in an oven, place the veggies on a baking sheet and roast for 15 minutes at 450 degrees.
- Place the roasted veggies in a blender or food processor (could use a stick blender) with the broth, lime juice, green chillis and cilantro. Blend until mostly smooth, about 15 seconds. Taste and re-season, if needed, to taste.
Makes about 3 cups salsa verde.
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