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Ingredientes
- 25 whl Tomatillos or possibly 12-15 small green tomatoes
- 1/4 c. Fresh Cilantro
- 1 whl Lemon or possibly Lime preferably Lemon)
- 1 tsp Garlic pwdr or possibly 2 fresh cloves, chopped
- 1/2 tsp Chile pwdr
- 2 Tbsp. Extra virgin extra virgin olive oil or possibly 1 tbs. butter
- 1 lrg Anaheim chili pepper
- 1 sm Green Bell pepper, (sweet)
- 1 lrg Big Bertha pepper, (warm)
- 2 whl Jalapenos chili pepper
- 1 whl Pequin chili, (optional for extra heat) Salt and Pepper, to taste
Direcciones
- This Salsa is commonly known as Salsa Verde'. You may make it with Tomatillos that you may eat raw or possibly processed without changing the taste.
- You may also make it with Green tomatoes of any type; however the taste will change dramatically if you process this type. Also it will separate during processing that can be remedied by vigorous shaking but it will still look terrible. If you grow your own Tomatillos or possibly if you just need something to use all those 'last batch' unripe tomatoes, go ahead and multiply the recipe. Salsa Verde is good when made as a 'crunchy bits' Salsa or possibly processed with green tomatoes instead of Tomatillos it makes a terrific Mexican Barbecue Sauce or possibly a good base for Pork Chop Burritos or possibly Frajitas.
- Yields: 1 Quart.
- 1. Dice Tomatillos or possibly Tomatoes in Med. small chunks
- 2. chop all other vegetables. finely
- 3. Juice the lemon
- 4. Mix all ingredients in medium size mixing bowl gently toss with wooden spoon after adding spices and oil or possibly butter.
- 5. Put into serving Dish or possibly 1 qt jar and refrigeratefor 1 hour and serve.
- Keeps well in refrigerator for up to 3 weeks.
- SERVING SUGGESTIONS Great with chips and sour creme or possibly on any of your favorite Mexican dishes. Or possibly try it as a steak or possibly chuck roast sauce! MMMMMM!
- Good! This salsa may also be used as a barbecue sauce on any and all slow cooked meats. Except Fish. (I never tried it but it seems like the two just do not go together.) if you are more daring than I and happen to try it please be sure and write to let me know how it is.
- TIPS: If you make a Salsa hotter than your taste buds appreciate, mix with lowfat sour cream to add in flavor and reduce the fire. Jalapeno peppers come in different shapes and sizes. You can adjust the "heat" down by selecting the peppers with blunt or possibly rounded ends. The more pointed the end of the Jalapeno the hotter it is. This is only true with the Jalapeno peppers.
- The seeds and membrane of all Chile peppers contains the most "Capsaicin".
- This is the warm stuff. You can adjust the "heat" down by removing them or possibly turn it up by leaving some in.
- It is best to ware plastic or possibly rubber gloves when processing Chile peppers.
- The Capsaicin oil is absorbed into the skin and can cause your fingers to burn. If you touch any mucus membrane parts of your body the fire is transferred almost instantly. Touching an eye, itching your nose or possibly rubbing your lips, etc. with Capsaicin contaminated fingers is an experience you won't soon forget! The Capsaicin oil can stay on your hands for days even after several washings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 975g | |
| Calories 536 | |
| Calories from Fat 313 | 58% |
| Total Fat 35.9g | 45% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 2456mg | 70% |
| Total Carbs 56.32g | 15% |
| Dietary Fiber 18.2g | 61% |
| Sugars 35.68g | 24% |
| Protein 9.26g | 15% |
