Monday, July 27, 2015

Salsa Verde

Here in New Mexico, there is an abundance of fresh veggies that I would normally not have an abundance of in Philly... not that they're not there, but they're hella expensive.  (I'm not sure if I've ever said "hella" before, but it's happening now I guess!)  Tomatillos are super cheap. Cilantro is super cheap. Okay, that's it because everything else in this salsa is about the same cost wise, but the tomatillos were like $2.00/lb. cheaper!

This salsa was great on my vegan tacos, but was also great with tortilla chips!

Salsa Verde


Salsa Verde

Ingredients:
1 tsp. olive oil
1 1/2 lb. tomatillos, husks removed
1 poblano pepper, stem cut off
1/2 small white onion
2 cloves garlic
1/2 cup cilantro
1 Tbsp. lime juice
Salt, to taste

Preparation:
Heat oil over high heat in a large skillet.  Add tomatillos, poblano, and onion.
Saute on high, flipping after about 2 minutes.  (They should be nice and charred).
Transfer to a blender or food processor.  Add garlic, cilantro, and lime juice.  Blend until combined. (You may have to transfer tomatillos in batches, I did!)
Salt to taste.
Chill in refrigerator.
Enjoy!

Recipe adapted from Chef Savvy