How do you make salsa verde?
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- 2 pasilla peppers
- 6 medium tomatillos, husks removed, rinsed cut into quarters
- 1 medium jalapeño
- 1/2 cup fresh cilantro
- 1 small can crushed pineapple
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Preheat outdoor grill.
- Grill the pasilla peppers and jalapeño until the skin is blackened.
- Put the roasted peppers in a glass bowl and cover with plastic wrap for 30 minutes.
- Grill the tomatillos for 3 minutes per side , set them aside.
- When the peppers are cooled, using a paper towel rub them to remove the skin and roughly chop.
- Add all the ingredients to a blender and blend until puréed.
Amount Per Serving: Calories: 30 Sodium: 148mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 1g