This dish is delicious served warm over fish, we did that last night. WOW, so yum! If you prefer to serve as a salsa, cover and refrigerate. Also AHH-MAZING over eggs. The sky is the limit with this one.
Enjoy!
Xx
L
ROASTED TOMATILLO SALSA
Ingredients
- 10-12 tomatillos
- 2 jalapeno peppers, halved crosswise and seeded
- 2 poblano peppers
- 4 cloves of garlic, peeled + rough chopped
- 2 tablespoon canola oil
- Up to a 1/4 cup chicken stock
- 1/2 cup cilantro leaves
- Kosher salt + pepper to taste
Instructions
- Remove papery husk on Tomatillos.
- Place them whole on a baking sheet and ROAST at 425° for about 20 minutes or until skins are blistered.
- Remove from oven and set aside.
- Slice crosswise and seed jalapeno peppers and chop. {be careful, those little seeds are the devil and don’t you dare rub your eyes}
- Char your Poblano peppers, click here to see how. Then once skin is removed, chop and place in medium non-stick skillet with oil, jalapeno peppers and rough chopped garlic cloves.
- Sauté over medium heat for about 5-7 minutes or until soft.
- Place the roasted tomatillos + pepper mixture + cilantro + chicken stock and S + P into your Vita Mix blender or food processor. As you mix, you’ll see whether or not you need more or less liquid, or any at all.
- Quickly pulse (8-10 times) until chopped to a slightly coarse consistency or more if you prefer. Just depends on how chunky you like your salsa/sauce.
I tried this recipe out and paired it with my eggs and avocado and it was delicious!! Even better tasting the next day 🙂 Thank you!!
AWESOME! I do the same the next day. My fave! Xx