Description The reason I’m calling this salsa verde and not pesto is because whenever you say pesto, people instantly think of the traditional version with the pine nuts and basil. I’m using the term salsa verde the way it’s used around northern California. It’s a very generic term for any fresh green sauce, usually starring … Read more
Description Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It’s just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods. Ingredients 2 fresh poblano chile peppers 2 serrano chile peppers 6 fresh … Read more
Description This salsa is a spicy fresh addition to any Mexican meal and it’s great on breakfast burritos. If you’d like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them. Ingredients 3 large ripe tomatoes, diced 3 roma (plum) tomatoes, diced 4 green onions, finely chopped … Read more