Mojo Verde

Name: Mojo Verde
Ingredients: 2 large poblano peppers; 8 ounces tomatillos, papery husks and cores removed, and rinsed; Canola oil; 1/2 cup virgin olive oil; 1 tablespoon Spanish sherry vinegar; 1/4 cup Roasted Garlic; 1/2 teaspoon kosher salt; 2 teaspoons toasted and ground cumin seeds; 1/2 teaspoon freshly ground black pepper

9 ingredients

8 steps

Ingredients

2 large poblano peppers
8 ounces tomatillos, papery husks and cores removed, and rinsed
Canola oil
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup Roasted Garlic
1/2 teaspoon kosher salt
2 teaspoons toasted and ground cumin seeds
1/2 teaspoon freshly ground black pepper

Directions

1

Preheat the oven to 350 degrees.
2

Lightly rub the poblanos and tomatillos with canola oil.
3

Place on a baking sheet , and roast for 20 minutes.
4

Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes.
5

Set the tomatillos aside to cool.
6

Peel the poblanos and remove the stems and seeds.
7

Combine all of the ingredients in a food processor and puree until fairly smooth.
8

Refrigerated, this will keep for up to 1 month.