1 cups low-sodium chicken broth or Better than Bouillon chicken flavor
4 fresh poblano chiles, seeded and sliced in half
4 fresh Fresno red peppers, seeded and sliced in half
2 jalapeño peppers
4 dry roasted árbol ( additional kick of heat) optional
1.5 pounds fresh tomatillos, husks removed
1/2 cup fresh cilantro, coarsely chopped
Kosher salt for taste
Black pepper
Instructions
• Heat the griddle or camal • Add about 1-2 tablespoons of your favorite cooking oil to the heated surface, and spread it out in a thin even layer with your spatula. • Place the whole tomatillos, quartered onion, and peppers on the oiled surface. Allow to cook and “blister” on the first side before rotating. • When you notice a nice char, begin to rotate the ingredients to soften the skins of the fruits and vegetables and to develop a nice char on the other sides. *This is as easy as rolling the tomatillos and peppers across the hot surface every few minutes or so. If needed you can use a melting dome and a squirt of water to create steam and to speed up the cooking process. • When the tomatillos and other ingredients are about 75% done, add the whole peeled garlic cloves to the griddle to toast. • As the tomatillos, peppers, garlic, and onion are done charring on the griddle, transfer to a large blender cup. *The tomatillos will go from a bright and vibrant neon green to a muted yellow-green color. • Add cilantro, juice of 1 lime, and add cumin and oregano and pinch of salt and black pepper to the grilled ingredients in the blender. Cover the blender cup and pulse for a few seconds, or until the tomatillo salsa is blended to your desired consistency. Taste for seasoning, and add more salt, cilantro, or lime juice if you wish. If need more liquid add 1 cup of stock to blender and blend. Enjoy
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Fresno Red Salsa
1 large yellow onion, chopped
Whole head cloves garlic, minced
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
1 cups low-sodium chicken broth or Better than Bouillon chicken flavor
4 fresh poblano chiles, seeded and sliced in half
4 fresh Fresno red peppers, seeded and sliced in half
2 jalapeño peppers
4 dry roasted árbol ( additional kick of heat) optional
1.5 pounds fresh tomatillos, husks removed
1/2 cup fresh cilantro, coarsely chopped
Kosher salt for taste
Black pepper
Instructions
• Heat the griddle or camal
• Add about 1-2 tablespoons of your favorite cooking oil to the heated surface, and spread it out in a thin even layer with your spatula.
• Place the whole tomatillos, quartered onion, and peppers on the oiled surface. Allow to cook and “blister” on the first side before rotating.
• When you notice a nice char, begin to rotate the ingredients to soften the skins of the fruits and vegetables and to develop a nice char on the other sides. *This is as easy as rolling the tomatillos and peppers across the hot surface every few minutes or so. If needed you can use a melting dome and a squirt of water to create steam and to speed up the cooking process.
• When the tomatillos and other ingredients are about 75% done, add the whole peeled garlic cloves to the griddle to toast.
• As the tomatillos, peppers, garlic, and onion are done charring on the griddle, transfer to a large blender cup. *The tomatillos will go from a bright and vibrant neon green to a muted yellow-green color.
• Add cilantro, juice of 1 lime, and add cumin and oregano and pinch of salt and black pepper to the grilled ingredients in the blender. Cover the blender cup and pulse for a few seconds, or until the tomatillo salsa is blended to your desired consistency. Taste for seasoning, and add more salt, cilantro, or lime juice if you wish. If need more liquid add 1 cup of stock to blender and blend. Enjoy