Salsa Verde Primavera

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 you desire!!


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