Roasted Salsa Verde Recipe

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This recipe for Roasted Salsa Verde is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers & Beverages

Ingredients:	Ingredients: 1 lb Tomatillos, unhusked 2 Serrano Chili Peppers 2 Jalapeno Chili Peppers 8 Pequin Chili Peppers 2 cloves Garlic, peeled 1 sm Onion, peeled ¼ c Cilantro, chopped Lime Juice, to taste Salt, to taste

Directions:	Directions: Put the chiles, garlic, and peeled onion along with the tomatillos in a cast iron skillet and toast the ingredients over medium high heat until the tomatillo husks are blackened and their skins begin to darken and become translucent. Once this happens, remove from heat and allow ingredients to cool to room temperature. Take the husks of the tomatillos and remove the stems from the chilies and place in a food processor along with the cilantro, lime juice, and a little salt. Blend until smooth and transfer to a pan, cooking for about 10 minutes over medium heat to blend the flavors. Serve at once or refrigerate in tightly sealed containers. This makes a medium-hot salsa. If you like it hotter add more pequin chili peppers.

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Roasted Salsa Verde Recipe

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Ingredients:

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Directions:

Directions: