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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Salsa Verde Recipe

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This recipe for Salsa Verde is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 fresh Poblano chiles, roasted over a flame, peeled and diced
2 fresh Anaheim chiles, roasted over a flame, peeled and diced
1 tablespoon fresh Jalapeno and Serrano chiles, finely chopped
1/2 pound fresh tomatillos, cut into quarters
1/2 pound roasted tomatillos, cut in halves
Salt to taste (Mexican sea salt preferred)
1/2 cup cold water
1/2 cup white onion, chopped
1/3 cup cilantro, chopped
Directions:
Directions:
Combine all chiles and tomatillos in food processor and pulse to a chunky puree. Add salt and water. Remove to a bowl and stir in onion and cilantro. Add more water if necessary (tomatillos contain a lot of pectin and salsa can gel). Check seasoning.

 

 

 

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