(The answer is NO in case you were curious.)
Chips and salsa truly have it all – the spicy, the salty, the crunchy. And with so many variations of chips and salsa, it never gets old. Now, I’m a red salsa kind of girl but the other day when shopping with my 3 year old, I let him pick out of a few items. Since he “only likes tofu, tempeh, sweets, and candy” – direct quote, friends – I have to monitor him a little bit, obviously. However, when it came to salsa time, he was adamant about picking the green salsa, and appreciating that he had branched out from his four food groups (or is it 2), I let him.
What have I been missing out on all this time! People, that salsa verde was no joke. It was refreshing, salty, spicy, and good on everything. It was gone within days and I was stuck with the problem: how do I get more salsa verde in my life right now.
This homemade salsa verde is a new favorite. Made with fresh tomatillos and poblano peppers, this salsa is full of body and rich in flavors, a bit of heat, lots of garlic, and a dash of citrus and cumin for the dreamy, perfect chips and salsa snack.
To make this recipe you first wanna broil those tomatillos, poblanos, and Serrano peppers real good, until they are soft, juicy, deliciously fragrant, and covered with roasted black patches of deliciousness.
Once your kitchen is smelling heavenly of those roasted tomatoes and peppers, it’s time to mix them up with the fresh stuff: white onion, lime juice, lots of cilantro, and spices.
Now take that homemade salsa verde and chill it for one hour; this lets those flavors soak into one another and get it nice and refreshing.
Okay, are you ready?
It is time to grab that bag of salty corn chips and treat yourself to the best food in the world: chips and salsa.
It’s Friday; you’ve earned it.
- 1 1/2 pounds fresh tomatillos (about 12), husked and rinsed
- 3 poblano peppers, halved
- 1 Serrano pepper
- 4-5 cloves of garlic
- 1/2 white onion, chopped
- 1 handful cilantro
- juice of 2 limes
- 1 teaspoon cumin
- salt and pepper, to taste
- Preheat the oven to broil and move the top baking rack to about 6" above the top of the oven. Place husked tomatillos, poblanos, Serrano pepper, and garlic on a baking sheet. Drizzle with olive oil and broil for about 5 minutes, until vegetables are soft, juicy, and have dark roasting spots on them. Flip tomatillos and peppers over and boil for another 5 minutes.
- Remove from oven and let cool for 10 minutes.
- Place the peppers, tomatillos, and garlic in a food processor along with onion, cilantro, lime juice, and cumin. Process until all the vegetables are broken down and salsa-esk.
- Salt and pepper to taste and transfer to an airtight container and refrigerate until chilled all the way through.
- Store in an airtight container in the refrigerator for up to 7 days.
- yields 4 cups
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