This salsa. I’s so worth all the chopping. You could always use your food processor to prevent the cilantro getting all up under your nails like it did mine.
I promise it’s cilantro. This was adapted from Serious Eats. It’s a combination of poblano peppers, serrano peppers, tomatillos and sour cream. I added jalapenos, of course, but you don’t have to. Things I learned after making this three times (it was quite popular the first time I made it):
- Don’t skimp on the tomatillos.
- Don’t use low fat sour cream.
- Dig the cilantro out of your damn nails before taking pictures.
The first time I made this it was for a Christmas dinner party I hosted with Stephanie from Plain Chicken, Jill from Cooking What I Pin, Karen from The Little Pearl, Tina from Regional Musician, Mary, Becky and Heather.
Obviously, we had some laughs that night. These girls are so much fun!
Oh, and look, I made calzones and dipped mine in it.
Such a beautiful hot mess. I’ve think I’m gonna make chicken enchiladas with this sauce baked on top. Or beef! This stuff is good.
Hot Salsa Verde
- 1 poblano pepper, chopped
- 2 serrano chile peppers, chopped
- 1 jalapeno pepper, chopped
- 2 tomatillos, chopped
- 1 bunch fresh cilantro, chopped
- 1 garlic clove, minced
- 1/2 cup water
- 1/2 cup full fat sour cream
- 1/2 lime, juiced
- 1 tbsp salt
- Combine everything from peppers through water in a small sauce pan and bring to a slow boil; reduce heat to medium, cover and simmer for 10 minutes.
- Put the mixture in a food processor or blender, puree until smooth and stir in sour cream, lime juice and salt.