Jalapeño Poblano Salsa Verde Recipes

JALAPEñO POBLANO SALSA VERDE

Steps:

• Place oven rack in upper third of oven; heat broiler. In a small bowl, toss jalapeño and onion with lime juice and a pinch of salt and let sit.
• Halve and seed remaining peppers. Place, cut sides down, on a rimmed baking sheet. Drizzle with oil. Broil until charred, 10 minutes. Cool, scrape off skin, and coarsely chop. Stir into onion mixture along with cilantro. Serve with lettuce.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

SALSA VERDE

Steps:

• Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.