Salsa Verde

• 2 fresh Poblano chiles, roasted over a flame, peeled and diced
• 2 fresh Anaheim chiles, roasted over a flame, peeled and diced
• 1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
• 1/2 pound fresh tomatillos, cut into quarters
• 1/2 pound roasted tomatillos, cut in halves
• Salt to taste (Mexican sea salt preferred)
• 1/2 cup cold water
• 1/2 cup white onion, chopped
• 1/3 cup cilantro, chopped

1. Combine all chiles and tomatillos in food processor and pulse to a chunky puree.
2. Add salt and water.
3. Remove to a bowl and stir in onion and cilantro.
4. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel).
5. Check seasoning.

chiles, anaheim chiles, serrano chiles, fresh tomatillos, salt, cold water, white onion, cilantro

Taken from www.foodnetwork.com/recipes/salsa-verde-recipe2.html (may not work)