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Next week, there’s a Tres de Mayo Salsa contest at work. Since I can’t attend, I’ve decided to virtually enter by posting my recipe for super green salsa.

Where I grocery shop has a broad selection of fabulous produce, enabling me to make this recipe every few weeks when we have street tacos or fajitas.

Additionally, when I make chili rellenos, I pour this salsa over Anaheim chilies, stuffed with oaxaca cheese. Typically, the chilies rest on a bed of chopped tomatoes, tomatillos, onions, cilantros, and spices. Before cooking, I separate 4-6 eggs, beat the white until firm then fold in the beaten yolks. Yum!

Super green salsa

1 poblano chili
1-2 jalapeno or serrano chili
4-8 tomatillos (less if you want a hotter salsa)
1 bunch of cilantros (less if you want a hotter salsa)
1 onion
Lime juice

Remove the skins from the onion and tomatillos and cut in half. Place the chilies, tomatillos and onion on a baking sheet. Lightly coat everything with oil.

Place the baking sheet in the oven and broil on high. After a few minutes, remove the pan, and flip everything over so the other sides get browned and blistered. Return the pan to the oven.

Remove the pan from the oven after a few minutes. Place the chilies in a plastic bag and seal, allowing them to “sweat” in the bag for at least 10 minutes. Under running water, remove as much of the outer skin of the chilies as possible. Also remove the seeds and veins.

Pulse the chilies in a food processor. With the processor running, drop in the tomatillos, onion, and washed cilantro. Continue pulsing until everything is finely chopped then add lime juice and salt to taste.