Roasted Pepper and Tomatillo Salsa Verde
In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don’t have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.
This is quite similar to this tomatillo based however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor. You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It’s a very flexible sauce that is a good template for most any pepper, sweet or hot.
Yields about 2 cups
3-4 Anaheim peppers (or other peppers, see headnote)
1 jalapeno or Czech Black pepper
6 medium tomatillos
1 large clove garlic, chopped
Splash of olive oil
Salt, to taste
Set your oven to broil. Put the tomatillos and peppers on a baking sheet and set under broiler. Check frequently and turn peppers to evenly blister. The smaller peppers will likely be done before the larger ones so remove as they are blistered and soft. Put roasted peppers and tomatillos in a bowl and cover with a towel or plate to steam for a few minutes.
When cool enough to handle, peel peppers and remove most of the seeds. Put peppers, tomatillos and garlic in a food processor and pulse until fairly finely chopped. Add salt and little olive oil, pulse again and taste and adjust seasoning. Store covered in the refrigerator for up to 5 days.
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