Smudge Verde

2010 April 10

I don’t get the chance to intrude on my lovely wife’s blog too often (actually, this is the first time!), so I wanted to make sure it was for something worthwhile. Now I can’t take all the credit for this recipe, and I will have to remain a little vague, as it’s the general recipe followed by our good friends, the brothers Bozarth, over at TacoTown. They have won many awards for a similar recipe and would prefer to keep the lid on exactly how it’s done. I’ll give you an idea of what you need, but the proportions and little extras will be up to you!

Fresh Peppers

Fresh Peppers

Bottom line is that this is an amazing green salsa! It goes good with a basket of chips, on a taco, or in some migas. Anything you use it on, aside from a bowl of cereal, will be made better by this sauce. Depending on the kind of peppers you use, how thoroughly you de-seed the peppers, how long you grill them, etc, you can have complete control over how this verde sauce tastes and how hot it is. Here is a general outline of what you may need:

  • Tomatillos (essential)
  • Serrano Peppers
  • Jalapeno Peppers
  • Anaheim Peppers
  • Poblano Peppers
  • Spices (onion, garlic, whatever you think sounds good, etc)
  • Some source of vinegar (I use the vinegar from a large can of pickled peppers – but you can simply use white vinegar)
  • A grill (or broiler)
  • Bag o’ chips for some taste testing
  • A cool beverage (a margarita made with Republic Tequila does the trick quite well) to cool off your flaming tounge

Now, de-seed some or all of your peppers, depending on how spicy you want it (leave tomatillos whole), and just grill the heck out of those peppers and tomatillos (the more you char them, the smokier the salsa will taste – don’t be scared, smoky es bueno). Throw them in a blender and blend them up! If it’s too runny for you you can throw the entire mixture in a pot and boil it down a bit; if it’s too thick, add more vinegar or tomatillos, either will thin it out.

There you go. Easy, simple, and incredibly delicious. And, please, get creative. I made three batches today. One similar to what I explained above, one with some habenero peppers for a little kick, and one with some organic mango mixed in for a sweet twist on this fantastic recipe. Make it your own! That’s the fun part.

Salud!

Michael

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