This is my first attempt at green salsa. I used to love, love, love the green salsa at Jose’s in Monterey, and now that I don’t live there I’m trying to recreate it 3200 miles away. This doesn’t taste like Jose’s yet.. but I think it will. I can’t wait to try it tomorrow.
This recipe yields 2-3 liters –
- 2 lg cans of crushed tomatillos
- 1/2lb assortment of peppers; I used fresh jalepenos, sweet peppers, 1 pasillo an some from the garden (the lighter green, smaller than pasillo, not very hot variety) and some extra hot peppers.
- fresh garlic
- 1/8c lemon juice
- one bunch cilantro
- 1/2 large white onion
- 5 smallish green onions (or 3 Mexican onions)
- several cherry tomatoes
- other condiment stuff from the fridge: jalepeno spread and this other cilantro paste seasoning stuff I found at the market.
- ground cumin
- oregano leaves
Chop everything superfine and mix it all together. Eat.