Another recipe contributed by Ernest L. Rhamstine, a Retired Prof. of Microbiology, and member of the Food Reference website.
This salsa is a little different from the common salsa verde, even my wife likes this version. I throw in a few more serranos for my taste, however.
Makes about 1 pint.
• 3 C. quartered tomatillos
• 3 C. quartered sweet onions
• 1- 3 jalapeno peppers, seeds and ribs removed
• 1- 3 Serrano peppers, seeds and ribs removed -- Add more peppers to achieve the heat level desired.
• 3 small cubanelle peppers, seeds and ribs removed
• 3 - 6 cloves garlic
• 2 t. sea salt
• juice of two limes
• 1 large bunch chives [about 1 C. coarse chopped]
• 1 large bunch cilantro [about 1 C. coarse chopped]
• 1/4 C. red wine vinegar
• 1/3 C. olive oil
• Optional - 1 T. sugar
Place first 10 items in a food processor and pulse to get the consistency you like.
Add vinegar and olive oil.
If too dry add more vinegar and oil.
If too thin add Ultra Gel, 1 T. at a time.
Refrigerate for at least one hour before using.
Made with the minimum amount of hot pepper this is very mild and has a wonderfully fresh taste that compliments almost any meat dish..