Green Chili Salsa (Serves 5-6)
Someone made green chili salsa on Food Network TV the other day and it was so easy, I decided to try it. Now I make a new batch of green chili salsa every time I use up the last of my old batch. Green chili salsa makes a bowl of shredded chicken a meal and adds a nice dose of vegetables to a plate of scrambled eggs.
Prep time: 15-20 minutes
2 poblano peppers (or cubanelles)
1 jalapeno pepper
1 sweet yellow onion
Crushed red pepper
Directions: Add one cup of water to a sauce pan over medium heat. Split poblano (or cubanelle) peppers, cut off the ends, strip out the seeds, and cut into big chunks. Split jalapeno pepper and cut off the end. Remove seeds if you want a mild salsa, leave them in if you want a hot salsa. Peel husks from tomatillos and cut them into quarters. Add peppers and tomatillos to sauce pan and add enough water submerge their bottom third or half. Cook covered for 10 to 15 minutes, until peppers and tomatillos soften. Add a dusting of salt and garlic powder. Add crushed red pepper according to taste. Meanwhile, add one or two tablespoons of olive oil to a skillet over medium heat. Chop onion into bite-sized pieces and add to hot oil. Stir occasionally until soft. Transfer peppers, tomatillos, and onions to a blender and blend into a coarse puree. Taste and adjust salt, garlic powder, or crushed red pepper as needed. That’s it, your salsa is ready. Enjoy!
Notes: Tomatillos are the base of this salsa. You can use any mild peppers you like – poblano, cubanelle, etc. You can also use any hot peppers you like – jalapeno, serrano, etc. My salsa tastes a little different each time I make it depending upon what ingredients are available and I like the variety.
Printer friendly version: Green Chili Salsa