Sides & Appetizers
Classic Salsa Verde
This classic salsa verde is my favorite. Roasting the peppers, onion, and garlic adds to the rustic flavor and the Mexican oregano adds to the authenticity.
Ingredients
- 8-10 Tomatillos peel off the husks
- 6 Poblano peppers
- 4 Serrano peppers
- 1 Onion small quartered
- 4-5 Garlic cloves unpeeled
- 2 tbls Mexican Oregano
- 1 tbls Salt
- 1/4 cup Cilantro chopped
- 2 Limes
Directions
- 1
In a large stock pot add the tomatillos and boil until soft about 10-15 minutes.
- 2
Add the Poblano, Serrano, Onion, and Garlic to a baking sheet and broil until charred.
- 3
Place both kinds of peppers in aluminum foil, under a dish rag, or in a container with a lid so they continue steaming for 5 minutes.
- 4
Using gloves peel the charred skin off of the Poblano and Serrano peppers and remove the seeds Peel the skin off the garlic.
- 5
Add the peppers, onion, and garlic to a food processor pulse until combined.
- 6
Add the tomatillos and pulse for another 3 minutes.
- 7
Add the Salt, Mexican oregano, and lime then pulse for 1 minute to mix.
- 8
Taste and adjust seasoning. Then enjoy.
