How do I shot Salsa Verde?

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SV from the local Taqueria is my new favorite delicacy - either over enchilladas or on chilaquiles. I like it even more than mole.

Waht is it made? Does anyone have an "authentic" recipe?

― Abbadavid Berman (Hurting), Thursday, 22 June 2006 03:55 (nineteen years ago)

It's like the fresh version of Green enchilada sauce

― Jaq (Jaq), Thursday, 22 June 2006 11:37 (nineteen years ago)

ah-ah authentic? i dunno, but the dude at my burrito store said that he fire roasts the tomatillos and chiles (he uses jalapenos) straight away on hot coals until they are nice and black then peels off the black stuff whizzes some and chops some to get a nice texture. other than that jaq is spot on as usual. this fire roasting will take you some time whereas you could just buy a bin from your dude and you're there.

― jdchurchill (jdchurchill), Thursday, 22 June 2006 16:06 (nineteen years ago)

It would be hell to roast those tiny little jalapenos and serranos I think! Although, that's what those silicone oven mitts are for, right?

Abbadavid, Trader Joe's also makes a very palatable salsa verde, handy to keep in the cupboard for those salsa emergencies.

― Jaq (Jaq), Thursday, 22 June 2006 21:54 (nineteen years ago)

nine months pass...

how do i make fresh salsa if i don't have access to hot peppers and don't think i can find pepper spice (or whatever it's called)? is my cause hopeless and my salsa bland?

― jergïns, Friday, 13 April 2007 16:56 (eighteen years ago)

Look for some canned jalapenos or chipotles or serranos, if such things exist there. Something like sriracha or asian chili oil will certainly spice things up, though the flavor will be different. Look for hot onions (yellow or white, but the heat depends on where and how they were grown too).

― Jaq, Friday, 13 April 2007 17:04 (eighteen years ago)

canned jalapenos might just be the answer. or something canned that's kinda hot.

jaq u are a treat

― jergïns, Friday, 13 April 2007 17:05 (eighteen years ago)

Crushed red pepper flakes might be available locally too - they are good in lots of things and add a nice touch of heat. Usually found in glass jars in the dried spices.

What I know of German food is the bland, but I also think about mustards so they must have something spicy going on.

― Jaq, Friday, 13 April 2007 17:07 (eighteen years ago)

yeah they don't like spicy stuff much here (would you describe mustard-spicy as different than pepper spicy? seems different to me). it's making my locals-only games fap planning a little difficult. i've got a bead on decent chips but i've gotta have something to put on them!

― jergïns, Friday, 13 April 2007 17:11 (eighteen years ago)

I'd put mustard spicy in with horseradish spicy - hot but with an acidic, flat profile. Chile pepper spicy is fruitier - much more complex flavor layers as well as the heat. Also, the smokiness that roasted peppers get is divine.

― Jaq, Friday, 13 April 2007 17:16 (eighteen years ago)

jaq otm

― jergïns, Friday, 13 April 2007 17:20 (eighteen years ago)

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