Millennial Monster
MC Member
I've been working on my mexican salsas for a while now heres a pretty good salsa verde.
4 cubanelles roasted or broiled
4 cloves garlic smashed
2 jalapenos blackened
1 pickeled jalapeno
1 can tomatillos(10-12-16 oz)
half cup pickled jalapeno juice (my favorite hands down pickled jalapeno product is San Marcos)
quarter cup olive oil(optional)
quarter cup white vinegar
half to a tablespoon salt
pinch sugar(optional)
small handful cilantro
some ice cold water just enough to get the right consistency
Spray or coat the peppers with oil.
Roast and peel the peppers. Takes about 20 minutes 450 degrees. Or broil them.
I have a gas range so I blacken the jalapenos. Same thing spray and roast.
Some people don't like cilantro so add more or less if you want.
Pulse everything in a blender. Add water for how thin you want it. It will thicken when it chills. Add sugar if it's too bitter.
Refrigerate. Will taste best after a couple of days in fridge.
I make pickled carrots with the left over jalapenos and juice. I will post that easy recipe in a bit.
4 cubanelles roasted or broiled
4 cloves garlic smashed
2 jalapenos blackened
1 pickeled jalapeno
1 can tomatillos(10-12-16 oz)
half cup pickled jalapeno juice (my favorite hands down pickled jalapeno product is San Marcos)
quarter cup olive oil(optional)
quarter cup white vinegar
half to a tablespoon salt
pinch sugar(optional)
small handful cilantro
some ice cold water just enough to get the right consistency
Spray or coat the peppers with oil.
Roast and peel the peppers. Takes about 20 minutes 450 degrees. Or broil them.
I have a gas range so I blacken the jalapenos. Same thing spray and roast.
Some people don't like cilantro so add more or less if you want.
Pulse everything in a blender. Add water for how thin you want it. It will thicken when it chills. Add sugar if it's too bitter.
Refrigerate. Will taste best after a couple of days in fridge.
I make pickled carrots with the left over jalapenos and juice. I will post that easy recipe in a bit.
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