Updated: Apr 27, 2020
This a repost from last year. I have been transferring and the post from my old blog into the recipe files on the website, but I received a request for this recipe and decided to post it since the recipe files are taking longer than I thought and the recipe section of the website will not be ready until late July 2016.
Now usually this is called Salsa Verde but since I have an issue using green bell peppers, or Chili's for that matter; and when you add in the red peppers and chili's it does change the color of the Salsa from green to a muted red, thus I call this Tomatillo Salsa.
6 med to large Tomatillos
4 Pablano Peppers
2 Chili's of choice, seeded, I use either Jalapeno or Serrano
1 large onion, quartered
1 Red pepper
4 cloves of Garlic
2 Limes zested and juices
4 sprigs of Fresh Oregano
Large bunch of Cilantro, chopped and stems removed
1 1/2 teaspoons of ground cumin
1/4 teaspoon ground Ancho Chile pepper
Agave - to taste: I add a squirt or two to cut the acidity of the salsa
Salt and Pepper to taste
Preheat the oven to 425
I usually do a triple batch of this recipe so that I can bottle this taste of "Summer". We grew most everything I am using in this recipe and the balance is from local farms. Note: the Limes are not local, I am in North-East PA.
So I place all the Tomatillo on a foil-lined cookie sheet and the onions, red bell pepper, and the Pablano peppers on another foil-lined cookie sheet.
Place in the oven for about 5 to 7 minutes for the Tomatillos and the balance remove once the peppers start to get a char.
In the Cuisinart place the Garlic, Chili's, ground Cumin and Ancho chili pepper, Oregano, Lime juice, and zest and pulse, see below.
Next, add the Cilantro and pulse.
Once the tomatillos have cooled, take up the foil from cookie sheet with Tomatillos and their juices and dump into the Cuisinart. Pulse a few times to combine.
Once the Pablano's and the Bell peppers have cooled, remove the charred skins, and place in the Cuisinart along with the onions and blend until smooth.
Add Salt, Pepper, and Agave to taste.
Chill for at least an hour before serving. You can also can the Salsa, as shown in the above picture, which is why I usually multiple the recipe.