Salsa Verde

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.

i consider myself some what of a salsa aficionado, i'll give that one a try when i have some spare time.

i like the idea of roasting the peppers yourself, i normal dont do that i just put in raw jalepeno and bell

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a squirt of lime juice would be excellant added to your reciepe

Try it without it you can always add it later. Lime and cilantro can really overpower a salsa IMO. I wanted solid chilli flavor. There is plenty of acid in the pickled jalapeno juice, canned tomatillos, and vinegar.

This is a good recipe for you if you like pickled jalapenos a lot. If you like that mild verde where everything is boiled together then just blended up with cumin and salt this is pretty different.

yea i am pretty fond of cilanto and lime myself, i think some of my favorites are with garlic, lime, and cilantro. i tend to like those 3 to be just a tad bit stonger than most

You defiantly need cilantro for a good tomatillo salsa, not much though. I seriously suggest the pork broth and pilconcillo. It makes a world of a difference. Fresh tomatillos too if you can get your hands on them.