Roasted Salsa Verde
Salsa is a favorite condiment and essential for one of our families Burrito/Taco Bar. (link to dinner recipe) The Burrito/Taco Bar is a go-to meal when your guests have food allergies and/or dietetic restriction. I always go for the green salsas when offered a choice, except in New Mexico where they serve both red and green salsas on almost everything and call it Christmas!
2 lb Tomatillos
6 - 10 Jalapenos
4 Poblano Chilies
2-4 Onions - white or yellow
1-2 head Garlic
Fire Roasted Hatch Chilies*
Bunch of fresh cilantro
Salt to taste
* I purchase from Hatch Green Chilies in New Mexico
Wash and dry tomatillos and fresh chilies. Separate the garlic cloves (the skins will come off easily after they are roasted.) Remove loose skins from onions and cut in half. Place tomatillos. fresh chilies, onions and garlic on a sheet pan. Line the pan with parchment paper and/or foil for easy clean up.
Roast in 400 degree oven for about 30 minutes until soft and charred. You can put pan under a broiler for several minutes if you want more char. I do not use oil.
When cool enough to handle peel onions and garlic, and remove seeds and stem from chilies.
Put the Hatch Green Chilies and all roasted vegetable in a food processor or blender. I have both and use them both. Process to a smooth, but chunky consistency.
This recipe makes a lot of really good salsa. I put about a batch half in glass jars and refrigerate. The other half goes in a freeze bag and is stored in the freezer.
- Mix and match chilies for heat as suits your tastes.
- Substitute white onions or add fresh green onion
- Use what is available to you. If you are only able to find canned chilies use them.
- Sometime I roast the vegetables and freeze to assemble at another time.
- Salsa; as a dip for chips
- Salsa topping on a taco, burrito, etc.
- Sauce for an enchilada
- Topping for a baked chicken
- Chili Verde pork filling for a burrito
- An essential ingredient in Chili Verde - a traditional Mexican pork chili stew I’ll link the recipe the next time I make it. Till then there are several good recipes on the web.