Friday, October 16, 2015

Easy Chili Verde

Easy Chile Verde


3 Anaheim Chilies, seeded
5 tomatillos
½ onion
½ jalapeno, seeded
2 garlic cloves
Juice of 1 lime
2 tsp. ground cumin
2 tsp. salt
1 tsp. black pepper
½ c. water
1 Tbsp. cilantro (optional)


Preheat grill pan or large skillet. Place whole chilies, tomatillos and jalapeno on pan. Cook over medium heat allowing them to char a little on the outside turning them with tongs to brown evenly on all sides.

Remove from pan and allow to cool.

Cut tops off of chilies and jalapeno. Remove seeds. Cut Anaheim chilies in half and place in food processor. I used only half of the jalapeno because I’m not a fan of super spicy stuff. Add garlic cloves, ground cumin, salt and pepper. Squeeze juice of lime and pulse 3 to 4 times. Add just a little water at a time until you reach the desired consistency. Add the cilantro last then pulse again.

This is great to use for chili verde, breakfast burritos or with chips.


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