Aug 8, 2011

Chili Verde/Salsa

1 lb tomatillos, husks removed
2 garlic cloves
1-3 jalapeno peppers (according to spicy-ness level desired)
1 bunch fresh cilantro
1/4 c water, or as needed
salt and pepper to taste
  1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers (unless desired). They add a really nice flavor.                
  2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

*We use this as a salsa for chips/nachos, or as an enchilada mothering sauce. :) I used more than one jalepeno and thought it was too spicy, so I added some lemon/lime juice. My husband didn't think it too spicy, but just right. (he likes spicy! I don't care for it, but this recipe worked well)


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