Chiles en Salsa Verde

Chiles en Salsa Verde is a vibrant and flavorful Mexican dish featuring roasted green chilies smothered in a tangy tomatillo sauce. This vegan delight is perfect for a light lunch, offering a delightful blend of spices and textures.

Ingredients

• Poblano peppers - 2
• Tomatillos - 250 grams
• White onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cilantro - 30 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 15-20 minutes, turning occasionally until the skins are blistered and charred.
3. While the peppers are roasting, husk the tomatillos and rinse them under cold water.
4. In a saucepan, add the tomatillos and enough water to cover them. Bring to a boil and cook for about 5-7 minutes until softened.
5. Drain the tomatillos and transfer them to a blender. Add the diced onion, minced garlic, lime juice, and half of the chopped cilantro. Blend until smooth.
6. Once the poblano peppers are roasted, remove them from the oven, steam them in a covered bowl for about 5 minutes, then peel the skins off, remove the seeds, and slice them into strips.
7. In a skillet, heat the olive oil over medium heat. Pour the blended tomatillo sauce into the skillet, add the roasted poblano strips, and season with salt and black pepper. Simmer for about 5 minutes to heat through.
8. Serve warm, garnished with the remaining cilantro.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins C and K from tomatillos and cilantro.
• Contains antioxidants from peppers that may help reduce inflammation.

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