Jalapeno Salsa

“I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.”

Ingredients:

• 10
  
  fresh jalapeno peppers


• 2
  
  tomatoes


• 1
  
  white onion, quartered


• 1/4 cup
  
  chopped fresh cilantro, or more to taste


• 2 cloves
  
  garlic, smashed


• 1
  
  lime, juiced


• 1 teaspoon
  
  salt


• 1 teaspoon
  
  ground black pepper

Directions:

• Show cover jalapenos in a pot with enough water . Bring to a boil . Simmer until Jalapenos soften and begin their luster to lose about 10 to 12 minutes. Remove the jalapenos with a slotted spoon , chop the stem, and set type them in a blender. Add the tomatoes and cook for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and tomatoes in the blender.


• Place the onion, cilantro , garlic , lemon juice , salt and pepper in a blender with jalapenos and tomatoes. Mix to achieve the desired consistency.

Jalapeno Salsa