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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.