“P” is for Pepper Fest (which also means a salsa verde recipe)

Peppers=Summer=Salsa Verde Recipe

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It is pepper fest tonight in Hot Kitchen! The rich aromas of a bounty of peppers drying on the dehydrator fills the air.

I was at the local produce stand and in the bargain bin there were two gems. A bag of a dozen or so tomatillos and jalapenos, plus a bag of three red bell peppers. Each bag was only $.50! I know that whatever I don’t use tonight I can dehydrate and use in the future. No preservatives, and not out of a can-just the way I like them! If you have an interest in food preservation or perhaps a garden about to explode, think about picking up a food dehydrator.

Those bags caught my eye (as do many of their markdown bags). When I held the bag of green jalapenos and tomatillos I thought of Pollo con Salsa Verde immediately. The red bells had a higher purpose; to be roasted and dried for the cook’s convenience later. Not sure how it happened, but half the jalapenos ended up on the grill too. 😉

Yummmmy for the pantry, roasted jalapenos!

Here’s the good stuff. Thanks for reading!

Awesome, Easy Salsa Verde Recipe- (heat mild-medium)

  • 12-20 Tomatillos, husked and washed well2 Jalapenos, one stripped of seed
  • 1 Whole Lemon, juiced OR 2 limes, juiced
  • 1-2 tsp Salt
  • 1-2 Tbsp Light Vinegar (distilled, white wine, etc.)
  • a small handful of golden raisins, or other source of sweetness such as honey, sugar, ripe, fresh fruit, etc.
  1. Combine it all in a blender and puree until fairly smooth.
  2. Taste and adjust with salt and sugar. Sugar helps to counteract spiciness, salt makes the flavors pop.
  3. If you are sensitive to heat, add the jalapenos half at a time, and don’t add any seeds until the end. The seeds hold most of the jalapeno’s spiciness.

We brushed the fresh salsa on some chicken breasts I sliced in half, then we threw it on the grill. We enjoyed it with rice lightly kissed in tempura sauce and wilted spinach. Oh yeah, and a salad with an awesome homemade balsamic vinaigrette. Maybe I’ll share that recipe in the future!

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