Vegetable Posole Verde a couple of weeks ago. I've always loved Salsa Verde when dining at Mexican restaurants. I thought I'd give it a whirl at home.
Today I made my third batch in a week! I am completely addicted to it!
Tomatillos are super easy to work with. They can be found in most supermarkets in the produce section and are pretty inexpensive.
This salsa can be used in so many different ways. It's amazing eaten as-is with some crispy tortilla chips for dunking (I love it with whole-grain chips). I, also, discovered that it is quite tasty on eggs with a little hot sauce at breakfast. I am going to be making some breakfast burritos this week and can't wait to try it on those. I make enchiladas using canned and diced green chiles, but am anxious to try incorporating this salsa into my enchilada recipe soon, as well.
5 - 6 tomatillos, skins removed and tomatillos washed
1 poblano pepper
1/2 Anaheim or jalapeno pepper (more if you like things super spicy)
1 onion, peeled and cut into chunks
Pinch kosher salt
Pinch white sugar
Handful fresh cilantro
Juice of half a lime
Heat oven to broil. Cut tomatillos in half and place cut-side down on a foil-lined sheet tray.
Place under broiler in oven for about 10 minutes or until they become a bit charred.
Remove from oven and set aside.
Char poblano pepper over the burner of gas stove or put under broiler until completely blackened and charred.
Place immediately in a plastic zip-top bag. Seal and allow to steam for about 10 - 15 minutes. Remove from bag and peel off skin, remove stem and seeds.
Cut into chunks.
Stem and seed Anaheim or jalapeno. Using only half (unless you love a lot of spiciness), cut into chunks.
Add all ingredients into a food processor.
Pulse until desired consistency. I like mine pretty smooth, but with a little texture. Check seasoning and adjust as needed.