Peppers=Summer=Salsa Verde Recipe
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)
- Combine it all in a blender and puree until fairly smooth.
- Taste and adjust with salt and sugar. Sugar helps to counteract spiciness, salt makes the flavors pop.
- 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!