Good day to you! I hope you all had a lovely Valentine’s Day! Was it a night-out kind of V-Day, or a stay-in-and-make-a-romantic-dinner-together kind of evening? Either way, I trust it was magnificent! If you enjoyed the latter, or even if you went with the former, I hope that you’re up for something quick, easy, and way spicy.
I’ve been on an elaborate dinner kick as of late, mainly fostered by my recent drinking of the Pinterest Kool-Aid. I resisted for a long time, but I am now totally on the band wagon. One of the many recipes I came across and felt compelled to share with anyone and everyone was a Green Chile and Chicken Stew (see link below). I always think that green dishes are somewhat enigmatic, mostly because they rarely encompass the flavor I expect. The case was very much the same with this dish. I expected it to have some kick to it, but not quite the nearly the tear-up-and-reach-for-the-closest-drink kick that this dish had. Once my eyes stopped tearing up, I thought, “What a terrific salsa this could make!” That said, the following is the result.
Roasted Salsa Verde
Adapted from Bon Appetit
Makes about 2 cups of salsa
1/2 lb. tomatillos, husked
2 jalapeno peppers
2 pablano chilis
1 green bell pepper
1/3 cup fresh cilantro, stems removed (adjust to taste)
1 tsp. salt (adjust to taste)
Preheat oven to 450 F.
Remove the husks and stems from the tomatillos. Remove the stems from and slice the jalapenos and pablonos. Do the same with the bell pepper. Arrange the tomatillos, chilis, and peppers on the cookie sheet, and set the sheet on the middle rack of the oven. Roast for 12-15 minutes, until the peppers start to brown. Stir with a spatula every 3-5 minutes. Remove from oven, then cover and allow to cool.
Once the tomatillos, chilis, and peppers have cooled, transfer them to the food processor. Run the food processor on low for about 10 seconds, until everything is well-chopped but not yet pureed. You want some texture to your salsa! Next, add the cilantro and salt, and run the food processor for another 5 seconds or so, until the cilantro is chopped and well-incorporated.
Serve chilled with your favorite friends and tortilla chips. Enjoy!