Salsa

Tommyknocker
Posts: 309
Joined: Wed Apr 02, 2014 6:30 pm
Location: Navarre, FL.

Salsa

Post by Tommyknocker »

This is so good that we call it:

"Green Food" (The New Food Group)

2 1/4 lb Tomatillos
8 (or more) Jalapeno Peppers
1 Bunch fresh Cilantro
1 Bunch fresh Green Onions (Spring onions, you only use the tops)
1 Medium Bell Pepper
1 Medium Yellow Onion (Spanish)
Juice of one Lime
Salt to Taste (Sea Salt works best)


Remove brown casings from Tomatillos, wash and cut into small pieces. Chop tomatillos in food processor until desired consistency and texture. Place into large bowl (If you strain the tomatillos prior to placing into bowl, the salsa will not be as liquid). Leave seeds in at least 2 of the jalopenos, remove seeds from all of the others, Wash and chop in food processor, then add to tomatillos. (For extra hot, leave in all seeds). Combine cilantro, green onions (tops) and bell pepper into food processor and chop to desired consistency, then add to tomatillo mixture. Chop the yellow onion and add to mixture. Stir mixture and salt to taste. Add lime juice and mix well. Cover bowl with Saran wrap and then you can cover with aluminum foil or the container lid.

WARNING

NEVER put aluminum foil directly next to the Salsa. The salsa will cause the aluminum foil to break apart, dissolve and fall into the bowl ruining the whole batch.

Refrigerate or eat right away with corn chips.

NOTE

I have found that the taste is improved if allowed to refrigerate overnight to allow the flavors to combine

DO NOT TRY TO HALF THE RECIPE

alskanguy
Posts: 141
Joined: Wed Aug 19, 2015 2:29 pm
Location:

Re: Salsa

Post by alskanguy »

I bet this would be good on red salmon for the grill.. :D
~Steve~
If you can't do it right, then you may want to stop drink a beer and have your buddy do it for you!
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JD
Posts: 939
Joined: Tue Jan 17, 2012 3:19 pm
Location:
Location: Palmetto, FL

Re: Salsa

Post by JD »

I love salsa, and can't wait to try it.
Psalm 55:7 - Lo, then would I wander far off, and remain in the wilderness.

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