Searched a handful of recipes in this forum and combined a few. I think next time I will add a serrano because there wasn't much heat but it turned out amazing!
5 tomatillos – boiled
1 jalapeno – boiled
1 poblano – broiled
1/2 white onion – broiled (though I ended up finishing the char with a blow torch)
Throw in a blender with:
3-4 cloves garlic
1/2 lime juice
Bunch of cilantro
Dash of salt
Once blended I mixed with diced avocado (instead of creaming it in)
by tzeinert4
3 Comments
Consider broiling one or two of those cloves of garlic. Especially in a salsa with some more deeper-flavored chilies the rich garlic flavor is another excellent layer.
You’re right about adding another chili…cooking the poblano and jalapeno will mellow them out quite a bit.
Literally eating roasted salsa verde with a side of guacamole as I see this in my feed! Hope you enjoy!!
Reminds me of Salsa de Albañil, a place by me serves it with fresh homemade flour tortillas instead of chips n salsa, so yummy