Friday, August 24, 2012

Salsa Verde

This is the same recipe as the scotch bonnet salsa except it is green and not as hot. For this one I replace the scotch bonnet peppers with jalapenos and the red tomatoes with green zebras. If you can't find green zebras try tomatillos, they are the traditional salsa verde base (or you could secretly use red tomatoes and make red salsa verde).


15 green zebra tomatoes (or tomatillos) about 2 1/2 lbs.
1/2 c. apple cider vinegar
3 tsp. agave nectar
Juice of 1 fresh lime, about 3-4 Tbsp.
6 jalapenos, roughly chopped
1 white onion, roughly chopped
2 cloves of garlic, roughly chopped
1/3 c. (handful) fresh cilantro
1 scant tsp. sea salt

1) Place all of the ingredients in a blender and blend until smooth.


2) Transfer the salsa to a large sauce pan and bring to a boil. Reduce the heat to a low boil (more than a simmer) and let it boil with the lid off, stirring occasionally, until it is reduced to the thickness you want it to be. It usually takes about 1 hour to 1 hour and 20 minutes to get to a thickness I like.


3) Once it is done let it cool for a little while and then transfer to mason jars and store in the fridge.

This makes about 5 cups of salsa.

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