During our stay in Chihuahua with our dear friends, Ramón and Angelica, we got to experience the joy and tastebud explosions of authentic Mexican sauces. Chile Colorado, chipotle, salsa verde... Angelica spoiled us. She is a beautiful Mexican medicine woman who taught me a lot about food, herbs, and healing. La brujita.
Salsa Verde is an important breakfast staple for me and really easy. Angelica shared her recipe with love.
- 7 jalapenos
- 1 tomato
- 1 sweet onion cut in half
- 1 sweet bell pepper (for mild) or 1 poblano pepper (for medium)
- 1 head of garlic
- 1 half a bunch of cilantro
- 1/2 - 1 tsp salt
- Bragg's Apple Cider Vinegar to taste
There are three ways to roast the vegetables. You can put them all on tinfoil on a gas or charcoal grill (this is my favorite way) and roast them until they are soft and a little blackened. Or you can put them all on a cast iron skillet on the stove top. Or you can put them in a roasting pan and put them in the oven at 400 for about a half an hour or until they are blacking and browning. Remove from heat and set aside to cool completely. Then peel the onion and garlic and pull the stems off the peppers, and put everything in the food processor with the salt and cilantro. I just wash the cilantro and put it all in there - stems and all.
Pulse the mixture while adding vinegar to taste. I like mine with a lot of vinegar and usually put in about a half a cup or more. We store it in a glass mason jar. If you like it hotter, try different pepper varieties. It is very flexible.
Angelica would take the finished mixture and saute it in a pan with a little olive oil before storing it in the jar, so you can experiment with how that changes the flavor as well.
Last night we mixed the salsa with greek yogurt to make a sauce for dipping quesadillas.
¡Viva México!
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