Filter
Reset
Sorteren opRelevantie
Roasted Spicy Salsa Verde
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete.It's just easier to make in a food processor.The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
Share
Tweet
Pin
Whatsapp
Print
Ingrediënten
Bereiding
-
Preheat an outdoor grill for high heat, and lightly oil the grate.
-
Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes.Remove the vegetables from the grill.
-
Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
-
Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop.Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt.Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Blogs die misschien interessant zijn
-
15 minVoorgerechten en snacksvarkenssaus, tomaten, kaas,emily's gemakkelijke worst en pittige tomaten dip
-
15 minVoorgerechten en snacksedamame, olie-, kaas, knoflook poeder, ui, chili met limoen Trader Chile Lime Kruidenpoeder, zout peper,krokant gebakken parmezaanse knoflook edamame
-
25 minVoorgerechten en snacksbiefstuk, komkommer, avocado's, ui, pepervlokken, Sesam zaden, citroensap, olie-, sojasaus,absoluut geweldige ahi
-
210 minVoorgerechten en snackskippenvleugels, cajunkruiden, saus,Deidra's hete vleugels
Voeding
CaloriesCalorieën
Ik vond het geweldig