Wednesday, September 2, 2015

Salsa Verde Recipe

My husband is a total stud in the kitchen.  I basically eat gourmet dinners every night thanks to him.  The other day I came home from a newborn session to "Taste this!  It's amazing!" and sure enough it was.

The first night we used the salsa verde on huevos rancheros and the next night we dipped dripped chicken in it!  Both meals were amazing with it.  The third night we put some on steak, but it wasn't quite as good.  The steaks by themselves were amazing though! If you like salsa verde or want to try to make it, here is my husband's recipe:

Salsa Verde Recipe

~ 6 small/medium tomatillos
~ 1/2 white onion
~ 4 cloves garlic, smashed
~ 1 small jalapeño chile, defined/seeded
~ 1 poblano chili, seeded
~ 1/2 bunch of cilantro
~ 1T honey
~ Kosher Salt
~ Black Pepper
~ Oliver Oil

1. Preheat oven to 350F
2. Remove outer cover on tomatillos, rinse and quarter them.  Cut onion, poblano, and jalapeño into 1/2-1" pieces.
3. Coat glass baking dish with about 1T of olive oil, add chopped veggies, tomatillos, and garlic cloves. Sprinkle liberally with salt and pepper.
4. Roast veggies for 30 minutes, stirring once or twice.  When done, set oven to broil and allow veggies to broil until slightly charred on top.
5. Meanwhile, add cilantro (stems and all), honey, and 1 tsp salt to blender.
6. Add roasted veggies to the blender and puree until no large pieces remain.
7. Taste and adjust seasonings if required.
8. Serve warm or cold.

It was the first time he made this version, but we are definitely sticking with it because it is tasty!

Much love.

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