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Chef Mike's Chile Verde Salsa Recipe

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This recipe for Chef Mike's Chile Verde Salsa is from Marge's favorites 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:
Ingredients:  
Ingredients:  
5 golf ball size tomatillas
3/4 C water
1 garlic clove
1/4 C cilantro
1 tsp kosher salt
1 tsp knorr chicken bouillon
1/2 roasted pobalano
1/4 C pineapple
1/4 tsp oregano
Directions:
Directions:
Roast the poblano, wrap in foil allow to steam 10-15 minutes so you can easily peel the skin off and remove the seeds.
Start by boiling about 3 cups of water in a saucepan, take outside papery skin of tomatillas and rinse. Put them inthe boiling water and let them cook about 5-10 minutes until they start to soften. Remove them from the water but reserve 3/4 Cup of it.
Put the tomatillas, 3/4 C water, garlic, cilantro, salt, bouillon, 1/2 pobblano, pineapple juice, and oregano in blender mix well.
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Great salsa verde

 

 

 

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