Chipotle Salsa Verde

Well we knew we wanted a Salsa Verde for our Mexi-Eggs Benny recipe that we pulled together for Mother’s dAY but we didn’t quite know how much we were going to LOVE IT! We loved it so much, we created a second very similar recipe with a little more heat! I love that just by adding a chiptole pepper, green pepper & 1/2 of a serrano pepper you bring the same great flavors with a little more heat.

We are in love with how easy these Salsa Verde recipes are because they are also incredible healthy and have far less sugar and calories then a jar of salsa.

Ingredients

• 3-4 Tamatillos, rinsed

• 1 Green Pepper

• 1 Jalapeño

• 1 Chipotle Pepper

• 1/2 Serrano Pepper

• 4 large Garlic Cloves, whole

• 1/2 Large White Onion

• 1/4 Cup Cilantro

• 1-2 Tsp. Salt

• 1-2 Tsp. Lime Juice

Directions

• Other then your white onion, which has to be cut due to us only requiring 1/2 for the recipe … all veggies should stay whole. Garlic should have the skin on when roasting also.

• Roast Veggies on broil HI (lightly coated in oil) close to the top of the oven about 3-5 minutes or until veggies start to darken.

• Remove from oven, flip the veggies over and repeat.

• Remove the veggies from the oven and allow to cool enough to handle. Remove the ends and 1/2 of the seeds of the peppers, and remove the skins of the garlic.

• Add to food processor, season with salt & lime juice.

• Taste and add additional salt & pepper if needed.