Erickson Ranch Salsa Verde:

10 Roasted Green Chilies

14 Roasted Tomatillos

6 Roasted Medium Jalepenos

1 Medium Red Onion

1 tsp of Dried Oregano

1 tsp of Garlic Powder

1 tsp of Ground Black Pepper

1 tsp of Salt

1 tsp of Brown Sugar

Roast the green chilies, over fire on a grill.  Get ‘em good and charred.  Then throw them in a zip lock plastic bag, seal it, and let them sit for about a half hour till they cool.  Slice the tomatillos in half, cut out the upper core on each half, and put them on a baking sheet face down.  Slice the stem off the jalapenos, then slice them in half, remove the seeds and devein them.  Place them slice side down on the baking sheet with the tomatillos.  Broil the tomatillos and jalapenos until the skin starts to blister and char.

Remove the green chilies from the plastic bag and peel the skin off.  remove the stems, slice them open and remove the seeds.  Throw everything into the food processor including the red onion and the spices.  The baking pan will have a lot of juices from the tomatillos – pour it into the processor as well.

Pulse mixture to a nice consistency and enjoy!

Filed under: Salsa Recipes | Tagged: erickson ranch, green chili, jalepeno, red onion, tomatillo