Baking sheet, blender or food processor, knife, cutting board
Ingrediënten
4largegreen chilessuch as Anaheims or poblanos
1can15 ounces, or 425 g crushed tomatillos
1cup235 ml extra-virgin olive oil
1bunchfresh parsleystems removed (about 2 cups, or 112 g)
2tablespoons30 g minced garlic
2tablespoons30 g red pepper flakes
1tablespoon2 g dried oregano
1tablespoon7 g ground paprika
2teaspoonsground cumin
Salt and pepperto taste
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Place the whole chiles on a baking sheet and roast for 30 minutes, until soft.
Remove from the oven and let cool.
Remove the stems, then cut a slit lengthwise from top to bottom.
Open up and remove the seeds, rinsing under water if necessary.
In a blender or food processor, combine the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
Blend until smooth.
Notes / Tips / Wine Advice:
Serving Tip:Use as a marinade for grilled vegetables or as a sauce drizzled over tamales, tacos, or roasted potatoes.Wine Advice:Pair with a crisp Sauvignon Blanc or a light, citrusy Albariño to complement the vibrant flavors.