This is one of those late night punchy posts. My friend makes this salsa verde once a year. I snagged some and I am all giddy about it. Goes great with my grilled chicken. Thought I would share since there are so many foodies on here.
I don't have it. He keeps it secret. That is part of what makes it so special (The other part is that it is so good). I know a couple of cooks like that. It is cool. I'm only happy to get their leftovers.
So I loaded the JPG file of your salsa picture into our transmorgifier and was hoping to report the recipe. Sorry, all it came up with was cilantro and **$@€<π£ €π{√ #+÷°•©™ and salt.
That looks good! Salsa verde is all we buy now we havent had regular red salsa in the house in a long time. Im going to have a go at making my own.
I do huge batches every year which I can. Not quite the same as fresh, but a great base for Chile Verde or the like. I grow tons of peppers and tomatillos specifically for the verde. Here's a starting point, I roast half the tomatillos along with the peppers... http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html
All I can say is that I am glad there is some heat to it otherwise I would be drinking the stuff straight.
