Jalapeno Salsa Verde : Simple & Delicious

Considering we are in growing season, some of you may have alot of jalapeno peppers and tomatoes.....often wondering what you can do with the excess. Here is an idea.

I do not grow green tomatillos, so this recipie fits what I do have on hand.

7-10 Jalapeno Peppers
1-2 Ripe Tomato/es
1 Lime
1/4 Cup Cilantro (More to taste)
1/2 White Onion
2 Garlic Cloves
Cracked Sea Salt
Cracked Black Pepper


In a lightly oiled pan, place whole Jalapeno's under the broiler and roast until skin is almost black (on a charcaol/fire pit works well, too) - roughly 5-6 minutes. Immediately remove from pan and place in a ziplock bag to steam so the skin seperates making them easy to peel. Repeat process with tomato/es. Remove stem & peel peppers and tomatoes and place in a food processor to blend to desired consistancy (I remove seeds from all but 1-2 peppers for desired heat - obviously the more seeds you leave the hotter the salsa). Add diced onion, garlic (smashed and diced) and cilantro : blend to desired consistancy. Add lime, salt and pepper (I use the juice of 1 lime, approx 1 teaspoon of cracked salt and cracked pepper)...blend again. Taste and adjust seasonings if you need....but this one works for us.

Below is a pic of 7 jalapenos & 1 tomato mixture. I made a crabmeat omellette this morning and the salsa verde was a n excellent accompaniment. This recipie is more of a topping/condiment than a typical dip for chips. It can get pretty hot.....the more tomatoes you add, the closer to a dip it becomes.