Salsa Verde with Poblano Chiles

By taochavez

Ingredients

• makes about 2 cups
• 3 large poblano chiles, toasted, peeled and seeded
• 1-2 serrano chiles, toasted and seeded (amount you use depends on heat of serrano chiles)
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon salt, or to taste
• 6 tablespoons water
• 2 tablespoon oil

Details

Servings 1
Adapted from kathleeniscookinginmexico.wordpress.com

Preparation

Step 1

Roast poblano chiles and serrano chiles over a flame, on a grill or in an oven until blackened and blistered. Remove skin, stems, and seeds. Chop.

Toast oregano in a hot, dry skillet for 30 seconds. Do not allow to burn.

Combine chiles with remaining ingredients, except oil. Add water. Blend until almost smooth, with some chunks remaining.

Heat oil in skillet. When hot, add contents of blender and cook for 5 minutes over medium heat, stirring occasionally. The salsa will thicken as it cooks, and may need more water added for a thin sauce consistency. Adjust salt. This makes a very fresh tasting, very green salsa.