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

  1. Remove papery husk on Tomatillos.
  2. Place them whole on a baking sheet and ROAST at 425° for about 20 minutes or until skins are blistered.
  3. Remove from oven and set aside.
  4. Slice crosswise and seed jalapeno peppers and chop. {be careful, those little seeds are the devil and don’t you dare rub your eyes}
  5. 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.
  6. Sauté over medium heat for about 5-7 minutes or until soft.
  7. 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.
  8. 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.
https://www.livingwithlandyn.com/2016-4-7-roasted-tomatillo-verde/

April 7, 2016

ROASTED TOMATILLO VERDE SALSA

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Danielle

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!!

livingwithlandyn@gmail.com

AWESOME! I do the same the next day. My fave! Xx

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