- 4 Tomatillos
- 2 Green Heirloom Tomatoes
- half of a Red Onion
- 2 Jalapeño
- 1 Poblano Pepper
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 1 Tablespoon Agave/Honey
- 0.25 cup, chopped Fresh Cilantro
- 1 ear Corn on the Cobb
What do you do when you have tomatillos? Salsa verde, of course.
This easy and spicy salsa bursts with flavor and is a lot of fun to make!
Tip: If you have sensitive skin, wear gloves while handling the jalapeño and poblano peppers.
Not sure what to do with your homemade salsa? Make these recipes:
Roast The Vegetables
Steam & Peel Roast The Vegetables
Once roasted, move the vegetables to a large bowl and cover with plastic wrap.
Allow the vegetables to steam for 2-4 minutes then remove all of the outer layers of the flesh to remove all of the black, charred skin.
Also remove the tops and seeds of the peppers.
Keep some seeds if you like it extra spicy.
Blend Using Your Blender
Add Corn and Adjust Seasoning
Using a fine mesh strainer, strain the salsa to get rid of any excess liquid.
Next, add the fresh, raw corn for sweetness and crunch. This is optional but suggested!
Pour the salsa into a container, seal and refrigerator for at least 30 minutes.
This will allow the flavors to get to know each other and intensify.
Enjoy with tortilla chips, spooned over tacos and more!
Store the salsa in a glass jar with an air-tight lid and keep in the refrigerator for up to 2 weeks!