Smoky Spicy Tomatillo Salsa Verde Aka Green Hell Recipes

ROASTED SPICY SALSA VERDE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
• Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
• Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!

Steps:

• Put all ingredients into a blender.
• Process till pureed.

SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!

Steps:

• Prepare canner, jars and lids.
• In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
• In a large stainless saucepan combine all the ingredients.
• Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• Cook for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner, cover and bring canner to a boil.
• Process for 15 minutes.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
• Remove jars, cool, label and store.