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Tomatillo Salsa Verde

by Daniel Troyer

Ingredients

  • 4 tomatillos
  • 1 large onion
  • 2 pablanos
  • 3 jalapenos
  • 4 cloves of garlic
  • 3 Tbsp canola oil
  • ½ lime juiced
  • ¼ bunch cilantro
  • Large pinch of salt
  • Black pepper
SCROLL to start
Step #1

Cut ingredients

  • Cut tomatillos, onions, poblanos, jalapenos, and garlic in half. Remove stems and seeds from poblanos.

Chef tip: Don’t remove the stem from the onion if you’re cooking over an open flame. This will make it easier to handle while cooking

Step #2

Lay them on a sheet

  • Lay everything out on a baking sheet and cover with oil
Step #3

Cook them

  • Either broil vegetables in an oven until charred or cook over an open flame.

Chef tip: Use a heavy duty item if you’re roasting over an open flame. Otherwise, you'll easily ruin some of your kitchen gear.

Step #4

Put peppers in plastic bag

  • Place peppers in a plastic bag for 5 minutes.
  • Peel charred skin off afterward.

Why: Placing peppers in a bag steams them which releases the skin. This leaves the flavor without having the bitterness of the burnt flesh.

Step #5

Place in blender

  • Place everything in a blender
  • Add the lime juice, cilantro, a large pinch of salt, and black pepper
LAST STEP

Blend to your consistency

Chef tip: Recipe goes extremely well with tortilla chips, on tacos, or with savory breakfast items.

TA-DAAA!

Your recipe should be ready.

I hope you enjoyed the journey because it matters as much as the result.

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