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
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