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Tuesday, January 8, 2013

Spicy Salsa Verde




I made this last night, let it sit overnight. The increase in spicyness after I blended it this morning took me by surprise. The loads of lemon and garlic with the heat of the peppers makes it so you can't stop eating it, but warning- it'll make for a bit of fire in your mouth:

4 roasted tomatillos
2-3 roasted poblano chiles, depending on your personal level of masochism (I used 2 and it's a hot kick)
3 roasted cloves garlic
An entire medium lemon
Salt
Fresh ground pepper
Cumin, I did like 4 or 5 generous shakes
Like 8 cherry tomatos
Dash olive oil
2 or 3 pinches of fresh cilantro leaves can be a nice touch, but I didn't feel like it for this batch

Blend it up and you're ready to snack on fire.

1 comment:

  1. Cool! My Mom has a different way of making Salsa Verde, but your recipe sounds D-Lish! Definitely gonna try it. Thanks for sharing [=

    ReplyDelete

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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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