Send off the summer in style by treating yourself to some delicious roasted tomatillo salsa verde.
By: Mandy Ashcraft // Photo by: Dustin Ashcraft
6 tomatillos, husks removed, rinsed
4 ripe red tomatoes
2 poblano peppers
3 jalapeño peppers
1 large sweet yellow onion, cut into wedges
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
2 teaspoons apple cider vinegar
Juice of 1 large lime
Optional: cilantro, to taste
1/ Preheat oven to 500 degrees. Place whole tomatillos, tomatoes, poblanos, jalapeños and wedges of onion onto large foil-lined baking sheet. Drizzle with olive oil. Place into oven for 15 to 20 minutes until the peppers are charred and the tomatillos begin turning black.
2/ Remove from oven. Place poblanos and jalapeños in a bowl, and seal with plastic wrap for five minutes. Then remove them and peel the outer skin away; it will remove easily. Allow all of the vegetables to cool.
3/ In a food processor, add tomatillos, tomatoes, poblanos, onion wedges and jalapeños. Be sure to remove the stems first. For a milder salsa, remove the seeds from the jalapeños. Process until you have a very chunky mixture.
4/ Add garlic, cumin, salt, pepper, oregano, vinegar, cilantro (optional) and lime juice to the food processor.
5/ Process until the salsa is the consistency you prefer. Refrigerate for two to three hours before serving to allow flavors to marinate. It will stay fresh in the refrigerator if it is well sealed for up to two weeks.
For more information, visit www.mandyashcraft.com