This is a recipe ready family favorite we can't do without!!
It is a delicious blend of fresh roasted vegetables that can be served hot
or cold as a dip or topping.
It is also a very good base sauce which can be cooked along with beef, fish,
chicken or pork.
8-10 New Mexico or Anaheim Chile
3-5 Poblano Peppers
6-12 Jalapeno Peppers-more if you like the heat!!
4-5 Tomatillos - skinned and washed
1 small to medium yellow onion - skinned and quartered
2-3 full heads of garlic - pierced several times with the tip
of a small knife
2 Cups of fresh oregano or cilantro - finely chopped
Roast peppers and remove the skins, seeds and veins
as described in the roasting instructions. The tomatillos should
be roasted until soft and slightly charred. Roast the onion and
pierced garlic in foil packets along with a drizzle of olive
oil and a dash of salt. Cook until the packet feels soft and set
aside to cool. Now combine all the ingredients and blend to a coarse
puree. Add the roasted garlic by pinching each clove from the
husk. Stir in the chopped oregano or cilantro and salt to taste.
This is a rich, thick salsa which can be thinned to the consistency