A: | 1# tomatillos, husked and quartered |
1 large onion, roughly chopped | |
3 jalapeno peppers, halved and seeds removed | |
2c garlic | |
2t olive oil | |
B: | 2C roasted hatch green chile (or roast fresh with (A)) |
1C cilantro, loosely packed | |
2t vegetable broth powder (or pork pan drippings) | |
2t cumin, ground | |
6g salt, ground | |
1 lime, juice of | |
2t chili-lime seasoning, "wing dust" or other, optional | |
1. | Place (A) in heavy pot, saute until some dark brown edges appear. |
2. | Puree in blender with (B), using liquid to deglaze pot. |
Servings: 25
$Id: salsa_verde,v 1.5 2021/12/06 19:54:15 deaven Exp $
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