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| Do you see those Anaheim chilies in the top center of this photo? Those babies are the basis for a great green chili salsa. I bought some tomatillos and roasted them along with the chilies and an onion to make this sauce. |
Anaheim chilies are my favorite chili pepper, right after green or red bell peppers. We got some in our produce box from SLO Veg last week and I knew just what to do with them! Make a chili verde salsa!
This verde salsa is so versatile: It can be served as a dip with tortilla chips, poured on top of eggs, cooked with chicken or pork, or used as a green enchilada sauce. It is light and refreshing with a mild chili flavor. It's also super easy to make. You just roast the vegetables in the oven for about 30 minutes, then blend it with a little liquid in the blender. It will keep in the refrigerator for a week or so, or you can freeze some for later.
My homemade tomatillo chili verde sauce and a pork steak made for a delicious breakfast this morning. I had made the salsa last week from a recipe I found on Pinterest and had one little pint jar lingering in the refrigerator. I had a pork steak left out from a family pack of pork chops I cooked a few nights ago. I was thinking of doing a stir fry or fried rice with the pork meat, but then this morning I started thinking about a chili verde omelette, and a breakfast bowl was born.
This verde salsa is so versatile: It can be served as a dip with tortilla chips, poured on top of eggs, cooked with chicken or pork, or used as a green enchilada sauce. It is light and refreshing with a mild chili flavor. It's also super easy to make. You just roast the vegetables in the oven for about 30 minutes, then blend it with a little liquid in the blender. It will keep in the refrigerator for a week or so, or you can freeze some for later.
My homemade tomatillo chili verde sauce and a pork steak made for a delicious breakfast this morning. I had made the salsa last week from a recipe I found on Pinterest and had one little pint jar lingering in the refrigerator. I had a pork steak left out from a family pack of pork chops I cooked a few nights ago. I was thinking of doing a stir fry or fried rice with the pork meat, but then this morning I started thinking about a chili verde omelette, and a breakfast bowl was born.
This morning I seasoned the pork and seared it in a skillet, then sliced it into bite-sized bits. The meat went into back into the skillet and I poured in a pint of tomatillo salsa. Then I pan fried some diced potatoes, scrambled some eggs and mixed in a blend of Mexican cheese, put it all into a pasta bowl and ladled on the verde sauce that had been simmering on the stovetop with the pork meat. Some heated flour tortillas completed the meal.
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| Here is my chili verde salsa after blending, with a good amount of salt and pepper ready to stir in. |
Sharing a recipe from Realhousemoms.com
Roasted Tomatillo Salsa
Roasted Tomatillo Salsa is full of flavor and generally has a low to medium heat level. Roasting the veggies before blending them together makes the flavor unbelievable!
Author: Aubrey Cota
Ingredients
1 lb. tomatillos
1 pasillo pepper (or other mild green chili)
3 garlic cloves
1 yellow onion, quartered
1 jalapeno pepper
1 to 2 cups cilantro leaves
1 tsp salt
1 tsp pepper
2 tsp cumin
juice of 2 lime
1 pasillo pepper (or other mild green chili)
3 garlic cloves
1 yellow onion, quartered
1 jalapeno pepper
1 to 2 cups cilantro leaves
1 tsp salt
1 tsp pepper
2 tsp cumin
juice of 2 lime
Instructions
Preheat oven to 475 degrees F
Place tomatillos, peppers, garlic cloves and onion quarters onto a foil lined baking sheet
Place in oven and roast for 30 minutes, or until the skins are charred and insides are steamed
Place peppers and tomatillos into a plastic zip top bag and allow to steam for 5 minutes
Peel skins and place peppers and tomatillos into a blender ( for more mild salsa, remove seeds)
Add in the onion and roasted garlic, cilantro, salt, pepper, cumin, and lime juice and blend until smooth
Pour into a jar and refrigerate until ready to serve
Place tomatillos, peppers, garlic cloves and onion quarters onto a foil lined baking sheet
Place in oven and roast for 30 minutes, or until the skins are charred and insides are steamed
Place peppers and tomatillos into a plastic zip top bag and allow to steam for 5 minutes
Peel skins and place peppers and tomatillos into a blender ( for more mild salsa, remove seeds)
Add in the onion and roasted garlic, cilantro, salt, pepper, cumin, and lime juice and blend until smooth
Pour into a jar and refrigerate until ready to serve
Recipe by Real Housemoms at http://realhousemoms.com/roasted-tomatillo-salsa/Chili verde
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