Roasted Salsa Verde
When hunky hubbie says, “This is the best thing I’ve ever tasted,” I figure he is being his usual sweet self. But when my son-in-law (Yay!-I have a son-in-law now), daughter and hunky hubbie all say something is the best thing they’ve ever tasted, I figure I better share the recipe with you.
I was introduced to Rick Bayless by a friend of mine who is an extraordinary chef. My friend used to be the executive chef at Park Plaza Gardens in Winter Park, Florida. We have dined many times at his home and he has created some extraordinary dishes using Rick’s cookbook from his famous Frontera Grill . Rick is known for his incredible sauces and simple approach to Mexican cuisine.
Since these recipes are so rustic and homey, they are perfect for casual dining outside in Montana when the air is full of pine and cedar and the butteflies and hummingbirds dance around the dinner table. Fresh salsa and margaritas are perfect.
Notes continue below recipe…
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Roasted salsa Verde
5-6 tomatillos
3 poblano peppers
2 Jalapeno peppers
Juice of 3-4 limes
3 whole garlic cloves- skin on
1/4 cup chopped white onion
1- 4 oz. can diced green chilies
kosher salt, to taste
1/2 tsp cumin
1/2 cup cilantro- optional
Method- Makes approx 2-3 cups of salsa
- On a grill set to high heat, roast the poblano peppers until charred- about 5-7 minutes. Set aside in a bowl, cover with plastic and let cool until you can handle them. Remove the stem, and peel the skin of the peppers, remove any membranes and seeds and discard. Rough chop the inner pepper flesh, now softened from roasting and place into a food processor.
- Meanwhile, remove husks from tomatillos and rinse to remove sticky substance from the skins. Slice in half- like a bagel. In a large skillet lined with foil, place tomatillos cut side down, throw in whole jalapeños and 3 cloves of garlic with the skin on. (see photo) Roast on medium high heat until charred and juice begins to render from the tomatillos- about 5-7 minutes. You can also place the vegetables on a pan under a boiler, but watch carefully so that garlic does not burn.
- Place roasted tomatillos in the food processor with the poblano peppers. Remove skin from garlic, toss in with peppers. Remove and discard stem from jalapeños. Cut jalapeños in half length-wise and remove membranes and seeds. Rough chop and add to food processor reserving a few pieces for garnish.
- Finally, add lime juice, canned green chilies and cilantro (optional) to food procesor and pulse 4-6 times until salsa is chopped, but not completely pureed. I like a bit of texture to my salsa- so do not over process. Add salt to taste. Stir in chopped onion and cumin. Top with reserved jalapeño.
- Pour into a serving bowl or store in fridge (covered) for up to 4-5 days.
This recipe is based loosely off Rick’s roasted salsa verde. My version adds a can of green chilies for more texture and body, lots of fresh lime juice and for folks like me who can’t handle cilantro- No cilantro (unless you want it). I also add a healthy pinch of cumin.
It is fresh, incredibly flavorful and I promise, you will want to keep a jar of it in your fridge all summer. Serve it with crunchy tortilla chips, spoon over grilled pork or chicken with a sprinkling of cojita or over beans and rice.
Be sure to really get lots of blackened char on the veggies to bring out the most flavor. No shortcuts here. A small amount of raw onion and lime juice really brightens the salsa.
Also, you can make this in a blender, just be sure to pulse until the salsa is thick, but not a liquid. I used my Ninja blender and a few pulses gave me a perfect salsa.
Enjoy!
