Hot Salsa Verde

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.

Hot Salsa Verde

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.

Christmas dinner party

Obviously, we had some laughs that night. These girls are so much fun!

Oh, and look, I made calzones and dipped mine in it.

Hot Salsa Verde

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

Hot Salsa Verde

Ingredients

  • 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

Instructions

  • 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.

 

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