Classic green salsa
Salsa Appetizers Greens
Last updated 6/12/2012 1:16:48 AM. Recipe ID 46843. Report a problem with this recipe.
Title: Classic green salsa
Categories: Appetizers, Hot & spicy, Salsas
Yield: 1 Servings
25 Whole Tomatillos or 12-15
-small green tomatoes
1/4 c Fresh Cilantro
1 Whole Lemon or Lime
1 ts Garlic powder or 2 fresh
1/2 ts Chile powder
2 tb Extra virgin olive oil or 1
1 lg Anaheim chili pepper
1 sm Green Bell pepper; (sweet)
1 lg Big Bertha pepper; (hot)
2 Whole Jalapenos chili pepper
1 Whole Pequin chili;
-(optional for extra heat)
Salt and Pepper; to taste
This Salsa is commonly known as Salsa Verde'. You may make it with
Tomatillos which you may eat raw or processed without changing the
taste. You may also make it with Green tomatoes of any type; however
the taste will change dramatically if you process this type. Also it
will separate during processing which can be remedied by vigorous
shaking but it will still look terrible. If you grow your own
Tomatillos or if you just need something to use all those 'last
batch' unripe tomatoes, go ahead and multiply the recipe. Salsa Verde
is good when made as a 'crunchy bits' Salsa or processed with green
tomatoes instead of Tomatillos it makes a terrific Mexican Barbecue
Sauce or a good base for Pork Chop Burritos or Frajitas.
Yields: 1 Qt.
1. Dice Tomatillos or Tomatoes in Med. small chunks
2. chop all remaining vegetables. finely
3. Juice the lemon
4. Mix all ingredients in medium size mixing bowl gently toss with
wooden spoon after adding spices and oil or butter.
5. Put into serving Dish or 1 quart jar and chill for 1 hour and
Keeps well in refrigerator for up to 3 weeks.
SERVING SUGGESTIONS Great with chips and sour creme or on any of your
favorite Mexican dishes. Or try it as a steak or chuck roast sauce!
MMMMMM! Good! This salsa may also be used as a barbecue sauce on any
and all slow cooked meats. Except Fish. (I never tried it but it
seems like the two just don't go together.) if you are more daring
than I and happen to try it please be sure and write to let me know
how it is.
TIPS: If you make a Salsa hotter than your taste buds appreciate, mix
with sour cream to add flavor and reduce the fire. Jalapeno peppers
come in different shapes and sizes. You can adjust the "heat" down by
selecting the peppers with blunt or rounded ends. The more pointed
the end of the Jalapeno the hotter it is. This is only true with the
The seeds and membrane of all Chile peppers contains the most
"Capsaicin". This is the hot stuff. You can adjust the "heat" down by
removing them or turn it up by leaving some in.
It is best to ware plastic or rubber gloves when processing Chile
peppers. The Capsaicin oil is absorbed into the skin and can cause
your fingers to burn. If you touch any mucus membrane parts of your
body the fire is transferred almost instantly. Touching an eye,
itching your nose or rubbing your lips, etc. with Capsaicin
contaminated fingers is an experience you will not soon forget! The
Capsaicin oil can stay on your hands for days even after several
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