Salsa Verde

Salsa Verde With Tortilla Chips

Mexican food rules in our kitchen. There never goes a week without this food for dinner at home. What makes the Mexican cuisine more special for us  is the Salsa. The spicy  sauce that naturally enhances the flavor of any kind of dish. We had a real authentic Mexican meal while vacationing in Mexico.Our knowledge of different kinds of salsa increased even more during our trip there. We had the freshest salsa made right at our table in Mexico and they tasted unbelievable. My husband "R" is not a great fan of store bought ones and he prepares a big batch to last us a week to ten days.We use it with almost everything from salads to fajitas,enchiladas  and yummy  Mexican casseroles. This recipe is something that my husband has mastered and does it with dedication and it really shows in the taste.Once you taste this Salsa it is hard reach for a grocery store one.

Roasted Tomatillo and Poblano Salsa

4-5 Poblano peppers
15 fresh tomatillos, husks removed
1 medium jalapeno pepper(more if you want it spicy hot)
1 small white onion
4 garlic cloves
1 bunch cilantro
salt to taste

Method :

Place cut in half tomatillos,peppers on large baking sheet. Drizzle 1 tablespoon oil making sure to coat all the veggies.
Preheat oven to 400 degree Fahrenheit and let them roast for a good 30 minutes.
Finely chop garlic and onion and coriander.
Heat 1 tablespoon of olive oil. Saute the chopped garlic and onion until transparent ,add chopped Cilantro and toss.
Blend the tomatillo,pepper mixture along with the juices.
Add this to the onion ,garlic,cilantro mixture, mix and cook for couple of minutes,add salt and let it cool to use.

Vegetable Fajitas on Corn Tortilla Topped with Homemade 
Salsa Verde And Guacamole