Poblano-tomatillo salsa with shrimp and peppers

By tonya370

This is wonderful served in a warm tortilla with avocado and queso fresco or just over rice or quinoa.

Ingredients

• 10 About 10 tomatillo, cut in half husk and core removed.
• 2 large poblano peppers
• 6 ish garlic
• 2 spring onions or 6-8 green onions, roasted and roughly chopped
• 1 cup loosely packed cilantro
• 1 jalapeño
• 1 lime, juiced
• 1/4 cup olive oil, plus more for roasting
• 1 lb. shrimp
• red onion
• red, yellow, green and/or orange bell pepper

Preparation

Step 1

Brush olive oil over tomatillos, peppers, garlic and green onions. Roast poblano peppers until skin chard. Put in a glass bowl and cover with plastic wrap to let peppers sweat for 15 minutes. Remove skin, veins and seeds. Slice in strips. Roast tomatillos, garlic, jalapeño and spring onions till soft. Add roasted veggies to food processor with cilantro and lime juice. (Can remove seeds and veins of jalapeño or keep them intact depending on desired spiciness.) Process until well combined. Add 3 TBLS of olive oil and process until smooth.

Saute onions and bell peppers in remaining olive oil. Add shrimp till almost cooked through. Add poblano salsa and cook until heated through and shrimp are fully cooked.