Salsa Verde for Chili Verde

Salsa Verde for Chili Verde

2 lbs of tomatillos, husks & stems removed 

6 garlic cloves
1 medium onion
1/2 lb. Anaheim green chili peppers and/or poblanos
2 small or 1 large jalapeno
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon kosher salt
1/2 cup cider vinegar
1/4 cup bottled lime juice 

 

Method

Preheat the oven to 500 degrees. Place chilies, tomatillos, quartered onion, and garlic cloves on a foil lined baking sheet. Roast for 15-20 minutes or until skin is blackened and charred and juice is seeping from the tomatillos and chilies. Once they are sufficiently charred and oozy remove them and set aside. Once cooled leave the skins on the tomatillos and jalapenos because their skin is thin and will add more flavor but do remove the stems. Remove the skin and stems from the other chilies. Add chilies (and juices from the baking sheet), tomatillos, onion, garlic, and cilantro to a blender or food processor and pulse a few times then add the remaining ingredients and puree. Use right away for recipes like chili verde or allow to cool and refrigerate. This recipe produces about 48oz of salsa.