Salsa Verde
Ingredients
7 medium tomatillos; husked
2 poblano peppers
4 Anaheim peppers
6 scallions
1 jalapeno
9 garlic cloves, peeled
1 tsp cumin
1 tsp coriander
olive oil
1 Tbs honey
2 tsp red wine vinegar
splash lemon or lime juice
salt and cracked black pepper
Directions
Preheat oven to 425 degrees. Wash and dry tomatillos, peppers and scallions and place in a large bowl with garlic. Coat with olive oil and sprinkle with salt, pepper, cumin and coriander. Place on a prepared baking sheet. Roast in oven for 35-45 minutes, or until peppers are blistered. Cool until safe to handle. Remove stems and seeds of peppers, and reserve any cooking liquid. Place roasted peppers, tomatillos, scallions, garlic in blender. Add honey, lemon/lime juice, vinegar and salt and pepper to taste. Blend to desired consistency. Adjust flavor with salt, pepper and vinegar.