A Global Culinary Adventure!
Picture above shows Roasted Tomatillo Poblano Pepper Salsa, a green salsa made with tomatillos, poblano peppers, serrano peppers, cilantro, garlic, and onions. This recipe is perfect as a salsa dip, and can also be used as a sauce for enchiladas.
The important part of this recipe is roasting all of the vegetables, which gives a really good taste to the salsa. I used this recipe to make enchiladas verdes. Making fresh salsa is not only healthier, but also tastes better than any canned salsa you can buy in the store.
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Ingredients (Serving – About 2 cups)
Steps 1 & 2: Preheat the oven to broil on low. Note: Place the oven rack 6 inches from the broiler.
Remove the outer skin of the tomatillos and wash thoroughly with water to remove any sticky substance from the skin.
Step 3: Place the tomatillos, poblano pepper (stem removed), and serrano pepper on a non-greased baking sheet lined with aluminum foil.
Step 4: Broil for 15-20 minutes. Make sure to flip the tomatillos and peppers halfway through roasting to broil both sides. Remove from the oven and set aside.
Step 5: While the vegetables roast, prepare a small skillet pan with 2 tablespoons of olive oil over medium high heat. Sauté the garlic whole, and chopped onions until golden brown (3-5 minutes).
Step 6: Transfer the onions, garlic, cilantro, and roasted tomatillos and peppers to a food processor or blender.
Blend on high speed until all of the ingredients are blended, then add in the 3/4 cup of water. Blend for an additional 15-30 seconds.
This salsa can be served cold or warm.