Green Salsa Verde Roasted in oven and then blended

Genene Abraham

Homemade to use for Salsa Verde Chicken Stew or other dishes

2 lbs. fresh tomatillos

2 to 3 Serrano peppers, seeded and membrane removed ( Jalapenos if desired)

1 Large sweet onion, quartered

6 to 8 cloves fresh garlic, peeled

2 Large bell peppers, seeded 1 bunch fresh cilantro, stems removed

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon Apple cider vinegar

1 teaspoon salt

2 Tsp. Cumin

Remove husk and wash Tomatillos and cut into quarters. Clean onion and cut into large chunks. Clean Garlic and Bell Peppers and cut into large pieces. Clean Serrano Peppers, remove seeds and membrane, cut peppers in halves.

Preheat oven to 425

Place Tomatillos, onions, garlic, Serrano’s and bell peppers on a baking sheet lined with foil.

Drizzle with olive oil and toss together coating well. Spread into a single layer.

Roast until the vegetables are soft and the Tomatillos begin to release some of their liquid about 15 to 20 minutes at 425 degrees .

Remove from oven and spoon the vegetables into your blender or food processor. Get all the good juice that collects in the bottom of the baking sheet and add to mixture.

Add the cilantro, vinegar and lime juice.

Blend until smooth.

Taste for seasoning and add more to taste.

Store in jars or air tight containers in the refrigerator for up to three months or freeze

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