Mexican Green Honey Salsa Medium Hot Recipes

AUTHENTIC MEXICO GARDEN FRESH SALSA/HOT SAUCE

Steps:

• Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
• Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
• Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
• Place Tomatoes and Jalapenos into VitaMix or Blender.
• Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
• Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
• Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
• Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
• Cook salsa over medium heat for 10 minutes stirring frequently.
• Add Salt & Pepper to taste.
• Can be served warm with home made tortilla chips - refrigerate balance.

GREEN HOT SAUCE (SALSA VERDE)

Steps:

• Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
• Pour the cooked vegetables into a blender, and blend until smooth.

MEXICAN SALSA VERDE, GREEN HOT SAUCE

Steps:

• Combine all the ingredients in a food processor.
• Process until almost smooth.
• Let stand at room temperature for 1-2 hours.