Every Tuesday, my immediate family gets together for “family dinner,” taking turns between my parent’s house, my brother and sister-in-law’s house, and our house.
Since The Chef and I were attending the 2012 Riverfront Times Web Awards* last Tuesday, family dinner had to be rescheduled … but we more than made up for it with a fabulous Mexican feast at our house last night:
Charred Salsa Verde
Cochinita Pibil Tacos with Pickled Onions
Mexican Street Corn
I’ll be posting the recipes for these dishes throughout the week, but up first? Our recipe for charred salsa verde. The Chef and I love salsa … especially fresh, homemade salsa … and this is one of our all-time favorites. Not too spicy, this smooth green salsa is zesty, tangy, and has just the right amount of heat. The vibrant color translates to the taste as well … fresh and clean, it’s all I can do to keep from grabbing a spoon and just digging in.
We served this salsa with our cochinita pibil tacos, and it would work with almost any Mexican dish as well. It would also be fabulous with grilled chicken or pork or even grilled fish … or just a giant spoon to gobble it all up!
Charred Salsa Verde
- 2 large poblano peppers
- 2 medium jalapeno peppers
- 12 small to medium tomatillos, peeled
- 12 garlic cloves, peeled
- 1 small onion, chopped
- 1 large handful cilantro
- Juice from two small limes
- 1 tablespoon salt
1. Heat oven to 350°F.
2. Place poblano peppers, jalapeno peppers, tomatillos, and garlic in a parchment paper lined baking dish; roast for approximately 45 minutes or until softened and charred. Let cool.
3. Once cool, remove stems and seeds from peppers.
4. Place peppers, tomatillos, and garlic in a blender. Add chopped onion, cilantro, lime juice, and salt, and blend until smooth, stirring occasionally to ensure everything is blended well. Alternatively, place all ingredients in a large bowl, and blend using an immersion (stick) blender.
*Oh, those web awards I mentioned? I was nominated for Best Food Blog, and even though I didn’t win, it really is true … it was an honor just to be nominated!