Fresh Salsa Verde
Prep: 20 minutes
Roast: 20 minutes • Serves: 4-6
2 poblano peppers
1 jalapeño pepper
1 white onion, quartered
6 garlic cloves (not peeled)
1 bunch fresh cilantro
2 limes, juiced
2 teaspoons sea salt
1 teaspoon black pepper
4 ounces olive oil
1.Gently coat the vegetables with the olive oil and place in an oven-safe container, such as a sheet tray or casserole dish. Preheat oven to 400° and roast the vegetables for 20 minutes or until caramelized and the skins on the peppers begin to come off. Nicely browned but not too dark or burnt.
2. Remove the vegetables from the oven once cooked and allow to rest at room temperature until they are cool enough to touch.
3. With gloved hands, remove the skins and seeds from the peppers as much as possible. Rough chop the vegetables and squeeze the roasted garlic out of its skins.
4. Place all of the prepared vegetables, cilantro, lime juice and seasonings into a food processor. Purée the mixture by pulsing the machine and adding in olive oil as well.
5. Check the seasoning once the mixture looks combined but still slightly chunky.