If you are like my husband and I, once you start making salsa from scratch, you will never want to buy jars of salsa again. It just does not taste the same. It is really simple to make. We roast our vegetables on a propane grill but you could also use the oven. The oven will give it a slightly different flavor.
2 Hatch chilis, washed and whole
5 large tomatillos, peeled and washed but keep whole
3 small yellow onions, peeled and halved
1.5 heads of garlic, keep whole
1 teaspoon cumin
1/2 teaspoon salt
3-4 tablespoons lime juice
1/4 cup cilantro
2 tablespoons vegetable oil
Roast the Hatch chilis, tomatillos, onion, and heads of garlic at 400 degrees for 10-15 minutes. Allow them to cool. Peel the Hatch chilis and the garlic. Only remove the seeds from the chilis if you want mild salsa.
Place all ingredients into a blender and blend until smooth. We use our Ninja.
This is best if allowed to sit in the refrigerator for at least 6-12 hours before eating it.
Okay. My chicken from last night… Here is how I meal plan. Tonight it is a casserole and tomorrow chicken paninis. Each very different and not tasting like leftovers. I basically cook 2 big meat dishes per week then fill in the gaps. Sometimes we have cold leftover chicken on giant cobb type salads with fresh warm rosemary bread.
This is also another great garden dish because we grow onion, garlic, poblanos, and tomatoes. I have even grown tomatillos and made my own salsa verde. That is a whole other story.
The casserole….. I dont use “cream of xxxxx” soup if possible. I think the only fattening thing in this whole casserole is 2 tablespoons of butter and a cup of cheese. I would consider this lower fat. I am not a fan of loading up every dish with cream and cheese and butter.
Roast 2 poblanos in the oven at 400 for 10-15 minutes. Cool fully. Peel and remove seeds. Then rough chop.
Saute 2 tablespoons of butter with 1/2 onion and a clove of minced garlic for 2-3 minutes. Add all poblanos. Add 2 tablespoons of flour. Stir. Gradually add in 2 cups of chicken broth. Add 1 tablespoon cumen, 1 teaspoon mexican oregano, and a handful of fresh cilantro. Cook 5-10 minutes stirring often. Remove from heat and add 1 cup of salsa verde…. any brand.
Now the layers in the cassrole pan.
1: one cup of sauce
2: corn tortillas – about 4 – just break them up and cover it in one layer
3: chopped cooked chicken – 1 cup
4: 1/2 can of rinsed and drained black beans
5: half of remaing sauce
6: 4-5 corn tortillas
7: 1 cup chicken
8: rest of black beans
9: more tortillas
10: dump rest of sauce over
Cover with aluminum foil and bake at 400 for 30-40 minutes. Remove foil. Sprinkle 1/2 cup of cheddar cheese. Turn oven off. Remove when ready to eat.
Ha! I forgot to buy chips so I baked leftover flour tortillas for 10 minutes. I was going to break them up as chips. They puffed up. Still tasted great!