Zesty Green Salsa
This is definitely NOT a sweet green salsa. You can up the spice by adding a few other peppers. I love roasting the veggies before combining in the food processor, but if you are short on time, just skip the oven.
Equipment
- food processor or a blender
Ingredients
- 1 bunch cilantro washed and bulk of stems removed
- 1 lb tomatillos husked and halved or quartered
- 1 jalapeno pepper, seeds seeds & ribs in for more heat
- 1-2 *pasilla peppers (optional, will add some heat) seeds & ribs in for more heat
- 1 medium onion rough chopped
- 1 4oz *can green chiles (optional, will add some heat)
- 1-2 cloves garlic, minced
- ½-1 tsp salt
- 1 bunch green onions, sliced. Include both white and green parts. only need to rough chop if you want them to run through the food processor or blender
- 1 TBS white vinegar optional, but highly recommended
Instructions
- Rough chop any ingredients you are putting into the food processor or blender.
- Place rough chopped onions and peppers onto a baking sheet & mist with neutral oil.
- Broil @450 until blistered. Cool.
- Add cooled, roasted onions and peppers and remaining ingredients into food processor or blender.
- Pulse or blend until the consistency is how you want it.
- Taste with a chip. Adjust seasonings as needed.
Notes
I prefer a chunkier salsa so I only rough chop half the ingredients and hand slice or dice the remainder and add it to the processed salsa.
This makes a big batch so you can use half for cooking (think green enchiladas, cooking sauce for chicken, to top some white chicken chili) and half for eating.