Salsa Verde

Name: Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 79 milliliters chopped cilantro; 2 garlic cloves; 1 teaspoons kosher salt; 2 Tbsps fresh lime juice; 118 milliliters fat-free, lower-sodium chicken broth; 2 poblano peppers; 1 fresh serrano chile, finely chopped; 454 grams tomatillos, peeled; 158 milliliters chopped white onion

You can never have too many Mexican recipes, so give Salsa Verde a try. This gluten free, dairy free, and primal recipe serves 8. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 33 calories. 1 person found this recipe to be scrumptious and satisfying. Not a lot of people really liked this hor d'oeuvre. If you have lime juice, garlic cloves, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Broil poblano peppers 5 minutes per side or until blackened.

Ingredients you will need

Poblano Pepper

Place in a small paper bag; seal.

Let stand 10 minutes; peel and chop. Bring chicken broth and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes.

Ingredients you will need

Chicken Broth

Tomatillos

Equipment you will use

Sauce Pan

Remove from heat; let stand 20 minutes.

Pour into a blender.

Equipment you will use

Blender

Add lime juice and garlic cloves; process until smooth.

Ingredients you will need

Whole Garlic Cloves

Lime Juice

Pour into a bowl; stir in poblanos, onion, cilantro, kosher salt, and chopped serrano chile. Chill.

Ingredients you will need

Serrano Pepper

Kosher Salt

Cilantro

Poblano Pepper

Onion

Equipment you will use

Bowl

Equipment

Sauce Pan

Blender

Bowl

Ingredients

Servings:

79milliliters

chopped cilantro 2

garlic cloves 1teaspoons

kosher salt 2Tbsps

fresh lime juice 118milliliters

fat-free, lower-sodium chicken broth 2

poblano peppers 1

fresh serrano chile, finely chopped 454grams

tomatillos, peeled 158milliliters

chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.