I love anything with flavors of lime and cilantro so when I’m out at a Mexican restaurant, I typically order enchiladas verde, enchiladas in green salsa. Salsa verde features tomatillos, garlic, onions, chiles and lime. I made my version by first roasting my veggies on the grill to get bits of char in the salsa. This process can also be done in a 450 degree oven.

Ingredients:

• 1 pound peeled tomatillos, about 6 medium-sized tomatillos
• 6 whole garlic cloves
• 1 onion, cut into chunks
• 1 large poblano pepper, seeded and chopped in large pieces
• 3 Tbsp. olive oil
• 1 tsp. each salt and pepper
• 8 ounces chicken broth (can use vegetable broth)
• Juice of 2 limes
• 1 7-ounce can green chilis (I use La Preferida Mild Diced Green Chiles, Roasted & Peeled)
• 2 Tbsp. chopped cilantro
• Salt and pepper to taste

Directions:

1. Place the tomatillos, garlic, onion and poblano in a bowl and add the olive oil, the salt and the pepper. Toss to fully coat. Place the veggies on a grill pan, or an outdoor grill, and roast on medium-high heat for about 10 minutes, turning to roast on all sides, until veggies have softened and show charred bits. If roasting in an oven, place the veggies on a baking sheet and roast for 15 minutes at 450 degrees.
2. Place the roasted veggies in a blender or food processor (could use a stick blender) with the broth, lime juice, green chillis and cilantro. Blend until mostly smooth, about 15 seconds. Taste and re-season, if needed, to taste.

Makes about 3 cups salsa verde.