I know it’s definitely a roasted tomatillo salsa. It’s spicy and tart, not smoky or chipotle-ish. I would say it almost tastes like green chili
by slarkspur
6 Comments
GaryNOVA
Where’d you get it from?
Critical-Budget7277
Looks like Tomatillo
PeraMan99
This is how I make it. 8 to 10 tomatillos. I roast them in a pot with some olive oil, with their skins. When soft. I remove their skins. I add half a onion and 3 cloves of crushed garlic. You make it spicy by the amount of peppers, and peppers used.. You can use jalapeños, Serrano, or habanero peppers. I am hard-core. So I use 2 to 4 habanero peppers. I chope the peppers and add them to the pot. I Crush the tomatillos with all the ingredients in the pot and add a teaspoon of salt, after it boils. i then empty the pot into a blender and add raw cilantro. I Don’t cook the cilantro, because it looses flavor. I liquefy in a blender. if you have a Molcajete. You can use that instead of a blender. I freeze the extra salsa and it lasts me around 4 months.
kenster1990
Probably going to be tomatio ,onion,garlic, some jalapeños or Serranos the little red spec is probably chile de Arbol. Some salt/ and some lime if it has any zest.
Antique-Employee-503
Boil tomatillo, serrano, onion, garlic, Chile de árbol maybe 1 or 2. Blend with fresh cilantro add salt.
PeraMan99
Red Specs on my frozen green salsa is actually habanero peppers..
6 Comments
Where’d you get it from?
Looks like Tomatillo
This is how I make it.
8 to 10 tomatillos.
I roast them in a pot with some olive oil, with their skins. When soft. I remove their skins. I add half a onion and 3 cloves of crushed garlic.
You make it spicy by the amount of peppers, and peppers used.. You can use jalapeños, Serrano, or habanero peppers. I am hard-core. So I use 2 to 4 habanero peppers. I chope the peppers and add them to the pot. I Crush the tomatillos with all the ingredients in the pot and add a teaspoon of salt, after it boils. i then empty the pot into a blender and add raw cilantro. I Don’t cook the cilantro, because it looses flavor. I liquefy in a blender. if you have a Molcajete. You can use that instead of a blender. I freeze the extra salsa and it lasts me around 4 months.
Probably going to be tomatio ,onion,garlic, some jalapeños or Serranos the little red spec is probably chile de Arbol. Some salt/ and some lime if it has any zest.
Boil tomatillo, serrano, onion, garlic, Chile de árbol maybe 1 or 2. Blend with fresh cilantro add salt.
Red Specs on my frozen green salsa is actually habanero peppers..