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  • Gabriel Lewis

Roasted Green Chile Salsa

The best topping for any taco, tostada or just dip in a chip and enjoy. This salsa is made with humble ingredients packed with incredible flavors and you can even add different spices or aromatics to make this recipe pop the way you want. I use a blend of poblano, anaheim and jalepeno peppers to get the spice and flavors I want in a salsa verde. Try this one out and let me know what you think.






Yield: About 2 Cups


Ingredients:

· 3 medium Tomatillos-peeled and cleaned

· 1 medium Yellow Onion-peeled and halved

· 2 Poblano Peppers

· 1 Anaheim Pepper

· 3 Cloves Garlic

· 2 Medium Jalepeno Peppers

· ¼ cup Chopped Cilantro

· Kosher Salt-To Taste

· Black Pepper- To Taste

· 1 tbsp Mexican Oregano

· ½ Tbsp Granulated Sugar


Directions:


1. Preheat oven to 400 degrees.


2. Blister peppers and onion with a torch, over open flame or on a cast iron pan. Once charred, place on a baking sheet and bake for 35 minutes.


3. Remove the stems from the peppers and place all of the ingredients except for the cilantro and sugar, into the blender or food processor and blend to desired texture.


4. Heat a pot over medium heat, add 2 tbsp of your favorite cooking oil to the pot- grapeseed or olive oil work well- once the oil is hot, add the salsa to the pot, cook the salsa for about 10-12 minutes and season to taste with the salt and pepper.


5. Remove from the heat, add the sugar and mix. Mix in the cilantro and finish with a squeeze of lime.


6. Chill and serve with chips, enjoy while hot or use for tacos, tostadas and more!

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