Salsa Verde

Recipes that work best for teardroppers

Salsa Verde

Postby Mike B » Mon Feb 03, 2014 2:45 pm

    6 Serrano peppers
    6 medium tomatillos, quartered
    1/2 medium onion, quartered
    1/2 cup chopped cilantro
    4 cloves garlic, peeled

Roast the peppers, tomatillos, onion and garlic until they are soft. Put everything plus the salt and cilantro in a food processor and blend on low until the mixture is fairly smooth. If it is too thick, add some water.

This recipe is fairly hot. You can adjust the heat by adding or removing Serrano peppers. These peppers are about 2 to 3 times hotter than JalapeƱo peppers, so take care.

Refrigerate when not using. Makes about 28 oz. of salsa.
Hayden Lake, ID
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Re: Salsa Verde

Postby grantstew8 » Tue Feb 04, 2014 8:23 am

Loads of garlic and chilli :guzzle:

sounds good!
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