Rockin Robin's Authentic Verde Salsa Recipe скачать в хорошем качестве

Rockin Robin's Authentic Verde Salsa Recipe

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:    • How To Make Golden Milk | Turmeric Benefit...   Ward Off Colds & Flu With TURMERIC Tea:    • Ward Off Colds & Flu With Turmeric Tea | B...   Oven Fried Chicken That Tastes Deep Fried:    • Oven Fried Chicken That Tastes Like Deep F...   How To Make Eggplant Taste Like Fried:    • How To Make Baked Eggplant Taste Like Frie...   How To Cook Bacon In A Pan Perfectly:    • How To Cook Bacon In A Pan Perfectly | Roc...   The Best Tuna Melt Sandwich Recipe On Sourdough Bread:    • The Best Tuna Melt Sandwich Recipe On Sour...   Visit my website: http://www.cooking-mexican-recipes.com My Free Newsletter: http://www.cooking-mexican-recipes.co... Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com TWITTER: https://twitter.com/#!/Robin_Rockin Pinterest:   / rockinrobin14   Instagram:   / rockinrobincooks   Verde salsa Verde 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. tomatillos 1 large anahiem chile pepper 1 poblano chile pepper 1 jalapeno chile pepper 1 medium yellow onion, chopped 2 cloves garlic, left in paper coating 1 Tbsp. dried oregano 3/4 tsp. ground cumin pinch of salt (about 1/2 tsp or to taste) 2 tsp. of fresh lime juice 1 small handful of cilantro leaves Directions: 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 pepper 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, poblano, 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 Robin P.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:    • Rockin Robin's Authentic Verde Salsa Recipe   Music by Kevin MacLead http://incompetech.com/. License terms: http://creativecommons.org/licenses/b... http://creativecommons.org/licenses/b... #RockinRobinCooks #mexicanfood #verdesalsa