Esmeralda's Restaurant Salsa
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green onions, chopped
serrano chilis optional
cilantro, finely chopped
Peel the tomatillos and wash them.
Place all chilis,cherry tomatoes, tomatillos, romas and 1 large onion in a pan and roast in the oven for 30 minutes.
The veggies are done when they are black all over. You have to check often.
Place half the mixture in a blender. Leave out half the mixture to make chunky or not. Place in a bowl.
Add the Calda de Pollo or chicken bouillon in the blender.
Chop cilantro and green onion and place in a bowl.
Add the juice of 3 limes and taste to you like the results. Done!