Salsa Recipe

Roasted Salsa Verde-The Suburban Chef Barbie Hahn

2 Poblano peppers broiled or charred on gas stove until skins are black. Put in paper bag to steam cook for 10 minutes, then peel and chop.  Set aside.

1 pound tomatillos (paper skins removed) cooked in ½ cup chicken broth for 8 minutes. Let stand for 20 minutes, pour broth and tomatillos into blender or food processor.

2 Tablespoons lime juice, add to blender

2 garlic cloves, add to blender

1 Serrano chili, add to blender

Process tomatillos, lime juice, garlic and Serrano chili, pour into bowl with chopped Poblano peppers.

Finely dice 2/3 cup white onion and add to bowl.

Chop 1/3 cup cilantro and add to bowl.

Add ½ teaspoon salt and mix Salsa Verde together.   Salsa is best if it sits for at least an hour to let flavors marry.