Salsa Verde

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Derek Brewster – Culinary Arts Student
The International Culinary School at The Art Institute of Dallas

Ingredients

5 tomatillos

4 poblanos

1 jalapenos

large onion,cut into 1/2

1 tbsp olive oil

2 garlic cloves, minced

2 bottles of beer

2 tbsp chicken base

1/2 tbsp cumin

1/8 tbsp ground oregano

1 bunch cilantro, stems removed

4 lime(s), juiced

Preparation

1. Grill tomatillos, peppers and onion until slightly charred
2. Heat oil and sauté garlic until aromatic
3. Add in grilled vegetables, beer and chicken base
4. Boil and simmer for 5 minutes
5. Add cilantro and spices and pulse using immersion blender
6. Cool rapidly, add lime juice and store