Adobo Verde

by on June 30, 2016 » Add the first comment.
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  1. Roast garlic, jalapeño, serrano, poblano over flame until the skin is blackened
  2. Remove the skin with a paper towel.  DO NOT RINSE.
  3. Add cilantro – stems and all – rough chopped
  4. Add parsley – stems removed – rough chopped
  5. 2 tsp salt
  6. 1 C EVOO
  7. Blend well
  8. Keep refrigerated with thin layer of oil on top to keep


  • Cut into chunks
  • Drizzle with EVOO
  • Sprinkle with salt
  • Add some crushed black pepper
  • Roast in oven at 400º for about 35 minutes

Eggplant Salsa

  • Whole Eggplant
  • Whole garlic cloves
  • Halved Tomatoes
  • Halved Red onion
  • Roast in oven at 400º for about 35 minutes
  • Remove skin from tomato – discard skin
  • Add chopped cilantro
  • Peel garlic – discard skin
  • Chop all roasted veggies  into a mixing bowl
  • Add garlic and 2 TBL chipotle chilies into a blender
  • Scrape out meat of eggplant – discard skin
  • Put into blender
  • Mix all together
  • Add salt
  • Add lime juice

Find more like this: Condiments and Sauces

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