Green Salsa
This salsa should not be confused with a Salsa Verde, even though it technically could be called that by virtue of its color. Salsa Verde is traditionally made with tomatillos and cilantro. This salsa has neither. I make this salsa only on request when my husband is wanting something super, sinus-clearing hot.
Ingredients
- 4 jalapenos, roughly sliced
- 4 cloves of garlic, chopped
- juice from one lime
- pinch of salt
- water as necessary
Directions
Toss the jalapenos and garlic into the blender, puree, adding water as necessary for consistency. Pour into a small bowl, add the lime juice and pinch of salt. Stir and serve.
Turning this salsa into something the rest of us can eat.
Add 1/4 teaspoon (that’s right, just a quarter) of the green salsa to a grated tomato. (To grate a tomato, halve the tomato and use the large holes on a box grater. See image for result.) Season with salt and add the juice of one lemon. Stir and serve.
