Sauce/Salsa Verde

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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: salsa_verde,v 1.5 2021/12/06 19:54:15 deaven Exp $