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Salsa Verde

 
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Mike B



Joined: 13 Apr 2008
Posts: 256
Location: Hayden Lake, ID

PostPosted: Monday 2-3-2014 11:44 am    Post subject: Salsa Verde Reply with quote


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


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 Jalapeņo peppers, so take care.

Refrigerate when not using. Makes about 28 oz. of salsa.
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Mike

1936 Packard, Carnation, WA
http://blogicalthoughts.com/
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dakcub



Joined: 24 Jan 2014
Posts: 10
Location: Bakersfield,Ca

PostPosted: Tuesday 2-4-2014 5:14 am    Post subject: Reply with quote

That sounds way better than opening up a few cans of pre-made....LOL
Thanks for the recipe
Robert
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Mike B



Joined: 13 Apr 2008
Posts: 256
Location: Hayden Lake, ID

PostPosted: Tuesday 2-4-2014 7:31 am    Post subject: Reply with quote

dakcub wrote:
That sounds way better than opening up a few cans of pre-made....LOL
Thanks for the recipe
Robert


You're welcome. At this very moment, I am eating a breakfast burrito (egg, cheese, bacon, O'Brien potatoes) with this salsa. It has a very pleasant kick and it tastes pretty good, too.
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Mike

1936 Packard, Carnation, WA
http://blogicalthoughts.com/
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