This is the Salsa Verde I use for my Chili Verde and also tastes great when served with fresh tortilla chips.
- 1 and 1/4 lbs Tomatillo
- 2 medium Onion We use yellow
- 1 Anaheim Pepper
- 1 Pablano Pepper
- 1 Jalepeno Pepper optional for more heat
- 4 cloves garlic peeled
- 1/2 tsp garlic salt
- 1/2 tsp Mexican Oregano make sure it is Mexican oregano
- 1/4 tsp black pepper
Preheat oven to 350
Slice onions into 4 equal parts, Peppers down the middle removing stem and seeds, and tomatillos in half.
Place onions, tomatillos, 2 cloves garlic, and peppers on cookie sheet.
Bake at 350 for 1 hour
Place all ingredients including 2 roasted and 2 fresh cloves of garlic in blender. Blend on puree or pulse until desired consistency.