As a follow-up to my first salsa making experience, I decided to try again with a verde salsa. Martha had told me I could substitute tomatillos for the tomatoes (as long as I nixed the lime juice) so I decided to try it. I also knew from my first salsa making experience that jalapeno peppers, when roasted whole, pack a lot of heat. So this time around, I substituted some poblano peppers for the jalapenos.

Roasted Verde Salsa

1 1/2 lbs of tomatillos, outer skin and stems removed

2 poblano peppers, stems removed

1 jalapeno pepper, stem removed

1 onion, sliced in half and skin removed

3 cloves of garlic, unpeeled

1/4 cup fresh cilantro, chopped

1/2 tsp of salt, more to taste

  1. Set oven to Broil.
  2. Cover cookie sheet with aluminum foil.
  3. Put all tomatillos, onion, garlic and peppers on pan.
  4. Broil for 7-8 minutes until skin is blistered and  soft to touch. Keep an eye on the garlic, it may be done faster than the other ingredients.
    NOTE: I got really lazy this time and didn’t even turn them. They may have gotten overdone but it was worth being able to sit outside and chat with a friend. 

  5. Take out and let cool until you can touch it without yelping.
  6. Remove garlic from skin.
  7. Put tomatillos, onion, garlic and peppers into food processor. Pulse until chunky.
  8. Let cool and stir in cilantro and salt.

 

RECIPE REVIEW: After I let this salsa sit for a few days, it turned into a very mild salsa. We’re talking a salsa I could even serve to my father (the man who sweats when he eats ketchup). This was great for eating on salads and enchiladas (which will soon be another post 😉 ).

I think next time I make either the tomato roasted salsa or this one, I would do one poblano and two jalapenos to get the just right mix of spice and eat-ability.


Print Friendly, PDF & Email

Related posts:

Clean Eating Homemade Cereal

Healthy Appetizers: Sweet and Spicy Mushrooms

Secret Recipe Club: M&M Cookies