Green Salsa Verde

INGREDIENTS

7 tomatillos (husks removed, rinsed)
2 to 3 medium jalapeños (stems removed; seeds in or out depending on your heat preference)
1 medium poblano pepper (stem and seeds removed)
½ white onion (cut into thick wedges)
5 garlic cloves (peeled)
1/2 to 1 packed cup cilantro (chopped leaves and tender stems)
1 to 1.5 teaspoons chicken bouillon (or salt to taste)
1 to 2 tablespoons olive oil

STEPS

Roast the Vegetables:

1) Toss the tomatillos, jalapeños, poblano, onion wedges, and garlic cloves with a little olive oil.

Place them on a baking sheet and roast under your oven broiler (or char them in a dry cast-iron skillet over medium-high heat) until the vegetables are tender and nicely charred with blistered spots, about 8 to 12 minutes, turning halfway through.

2. Peel the Poblano (Optional):

1) If you want a smoother texture, let the poblano steam in a covered bowl for a few minutes after roasting, then slip off the charred outer skin. (Leaving some char on for extra flavor is totally fine too).

3. Blend:

1) Transfer all the roasted vegetables and any accumulated juices from the pan into a blender.

Add the fresh cilantro and the chicken bouillon.

Pulse until you reach your desired consistency—some prefer it completely smooth, while others like a chunkier texture.

4. Adjust and Serve:

1) Taste the salsa and add a pinch of salt if needed. Serve warm, at room temperature, or chilled.


NOTES

Gemini