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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

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