Friday, September 16, 2016

Salsa Verde Redux

Tonight, after watching our annual Town Day fireworks, I popped a quick batch of salsa verde in the canner. I'm finding that if I roast the vegetables under the broiler for about 8 minutes then it takes no time at all to make the salsa. I put the liquids and spices in the immersion blender's container and then add the roasted veggies and blend away. Tonight's batch started with six tomatillos, one onion, two cloves garlic, two serrano peppers and one jalapeƱo pepper. Now all the hot peppers I have left from the farm are the Hungarian Hot Wax peppers and I can make another batch of hot sauce with them.

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