I don’t know about you, but salsa is like my first love. I could eat it every day of the week. There are so many varieties, heat levels, and flavor combinations the options are unlimited. This charred Salsa Verde is my go-to when I’m craving a Mexican fix. It works with just about anything you can imagine. Tacos, quesadillas, grilled chicken, roasted fish, enchiladas you name it, and this salsa will please the taste buds every time.
The problem with restaurant and store-bought salsa is that they are loaded with garlic and onions and for those who chose not to eat garlic and onions (me), or those who can’t, due to intolerance or other dietary concerns (my partner) this is a magical elixir.
Trust me with the abundance of fresh flavors in this salsa, you’ll never miss what’s missing. You may not eat anything else.
3 poblano peppers
2 dried ancho peppers
1 pound tomatillos*
½ bunch fresh cilantro
1 head romaine lettuce
3 cups chicken stock (use vegetable stock for vegetarians)
Salt to taste
Black pepper to taste
*A note about tomatillos for those not used to buying them. They are usually near the tomatoes but are in no way like green tomatoes. They come in thin paper husks that should be rather tight around the fruit inside. If the tomatillo is too large it will burst the husk. These tend to be a bit on the tart side, so try to avoid these. I also try to buy 3-4 tomatillos over the 1 pound in this recipe as on occasion you might find one bruised or damaged once the husk is removed.
Preheat an oven to 400 degrees. Use parchment paper or aluminum foil to line a large, rimmed baking sheet.
Place the 2 dried ancho chiles in boiling water for 5-10 minutes to rehydrate.
Remove the husks under warm running water and quickly rinse the tomatillos. There is a sticky film on the tomatillo from the husk. Cut the tomatillos in half and place them on the baking sheet along with the 3 poblano peppers. Leave them whole for the roasting. Place in preheated oven for approximately 20 minutes. Keep an eye on the peppers and tomatillos you want a nice black char on all the skins (especially the peppers).
While roasting, roughly chop the romaine lettuce, cilantro, and the rehydrated ancho chiles.
Remove the peppers and tomatillos from the oven and place them in a food processor along with all the other ingredients. Pulse several times until you have a very chunky mixture.
Pour the contents of the food processor into a large skillet. Bring to a very quick boil, then reduce heat and simmer for 15-20 minutes or until the broth is reduced by about 1/3. Doesn’t have to be exact. As it’s simmering add some salt and pepper to your taste. White pepper will bring out a bit more heat than standard black pepper.
Remove from the heat and let cool slightly, then return everything to the food processor and blend until a fine salsa. Or to your desired consistency. Pour into a serving bowl and set aside to cool to room temperature.