This is a fairly typical salsa verde. It's fairly smooth which makes it a great sauce to pour over tacos, chicken, burritos, enchiladas, and so on, but I wouldn't try to eat it with chips.
Makes about 1 1/2 cups
Halve tomatillos and tomatoes and arrange in a single layer on a baking sheet along with the whole jalapeno(s). Broil 4 - 6 inches from the heat for about 5 minutes until nicely roasted with black spots. Flip everything over and broil for an additional 4 - 5 minutes until the other side is nicely roasted as well.
Place jalapenos in a paper bag and let them steam for a few minutes. Remove the skin (it should flake or peel right off). Remove the stem (and seeds, if desired). Combine tomatillos, tomatoes and jalapenos in a food processor or blender. Pulse a few times to puree (some chunks are good) and remove to a bowl.
Combine remaining ingredients with tomatillo-pepper puree. Adjust seasoning to taste. Let rest for 30 minutes to allow flavors to blend.
A recipe from http://kitchenmouse.rozentali.com/2009/10/tequila-lime-chicken-tacos/
Posted by Cori Rozentāle on .