I will show you how to make verde salsa which is easy to make and very delicious. We will be roasting our ingredients for amazing flavor. Check it out!__ GET THE RECIPE __Here Are My Most Popular Recipes To Try:How To Make Golden Milk: https://youtu.be/fOBpBGlr36oWard Off Colds & Flu With TURMERIC Tea: https://youtu.be/VzC7NO75_mUOven Fried Chicken That Tastes Deep Fried: https://youtu.be/7-WEdqJBXoQHow To Make Eggplant Taste Like Fried: https://youtu.be/XQTkGAim3fgHow To Cook Bacon In A Pan Perfectly: https://youtu.be/89KXnvSSN6QThe Best Tuna Melt Sandwich Recipe On Sourdough Bread: https://youtu.be/JhUOA1m4J_MVisit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Instagram: http://instagram.com/RockinRobinCooksVerde salsaVerde salsa is a green salsa that goes great on enchiladas, tacos or burritos. You can even have it on grilled chicken, fish or as a salsa with chips.Ingredients:1 lb. tomatillos1 large anahiem chile1 poblano chile1 jalapeno chile1 medium yellow onion, chopped2 cloves garlic, left in paper coating1 Tbsp. dried oregano3/4 tsp. ground cuminpinch of salt (about 1/2 tsp or to taste)2 tsp. of fresh lime juice1 small handful of cilantro leavesDirections:Preheat oven to 475 degrees F.Remove the husk from the tomatillos and rinse to remove any sticky residue. Rinse the other peppers as well.Dry the tomatillos and other peppers before placing them on a foil lined baking sheet. This will ensure that they roast as oppose to steam in the oven.Also place the onion, garlic and jalapeno on the baking sheet being careful to not crowd them. Use a second sheet if you are doubling the recipe.Roast in the oven for 25 to 35 minutes. Your goal is to get a nice char on the vegetables. I rotated the Anaheim, poblanbo, and jalapeno peppers after the first 15 minutes.When you remove the peppers from the oven, place the Anaheim and poblano chiles in a glass bowl and cover with saran or plastic wrap. Let them steam for 10 minutes. Allow all the roasted ingredients to cool before placing them into the food processor.Next, peel the skin from the Anaheim and poblano peppers and remove the seeds if you want a mild sauce. Otherwise leave the seeds in for some heat.Place all of the ingredients into a food processor. Make sure to squeeze the garlic out of the paper skins before processing. If the salsa seems to thick you can always add a touch of water to thin it out.Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:http://youtu.be/cIPC9bydZZIMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode#RockinRobinCooks#mexicanfood#verdesalsa
