Fire Roasted Salsa Verde
Ingredients
The salsa
-
1
lb
tomatillos, husks removed
-
1
ea
Serrano pepper
-
1
ea
jalapeno pepper
-
1
ea
Anaheim pepper
-
1
large
onion, peeled and sliced into thirds
-
3
cloves
garlic, peeled and skewered
-
½
cup
cilantro, chopped
-
3
oz
chicken stock
-
½
teaspoon
sugar
-
to taste
salt and pepper
Cooking fat
Instructions
- Preheat the grill to about 450°F.
- Sear the peppers and tomatillos until blackened on all sides, then place them in a plastic bag for 5 minutes.
- Grill the onion and garlic until browned.
- Remove the skin, seeds, and dice the peppers; quarter the tomatillos and onions.
- Pulse the grilled vegetables in a food processor until salsa-like in texture.
- Heat the bacon fat in a pan and add the tomatillo mixture, cooking for 3-5 minutes.
- Mix in the chicken stock and bring to a simmer, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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