Made two quarts of Salsa Verde today.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Salsa%20Verde%20Pistachios/SDC14073.jpg)
Thought why not. 4 cups of Pistachios and 16 Tbs of Salsa Verde
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Salsa%20Verde%20Pistachios/SDC14075.jpg)
2 hours of Hickory at 225
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Salsa%20Verde%20Pistachios/SDC14076.jpg)
If you like Salsa Verde, you will love them on your Pistachios.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Salsa%20Verde%20Pistachios/SDC14078.jpg)
Great idea!
Looks Great Sonny, I always ask for the green sauce at Taco bell.
Cool idear
Love salsa verde! Looks dandy!
Hal, that might work with Mrs Renfro's (sp?) green jala salsa..
Mix and smoke.
Good stuff.
Quote from: squirtthecat on March 19, 2013, 07:32:29 AM
Hal, that might work with Mrs Renfro's (sp?) green jala salsa..
Mix and smoke.
Good stuff.
Yep! Or... Meijer has an excellent verde... Called "Cabo"-
something...
It is easy peasy to make and the Kitchen smells great doing it.
Maybe an hour. I don't "can" the jars and they stay good for weeks.
Usually doesn't last that long before it is all gone.
Quote from: classicrockgriller on March 19, 2013, 07:56:30 AM
It is easy peasy to make and the Kitchen smells great doing it.
Maybe an hour. I don't "can" the jars and they stay good for weeks.
Usually doesn't last that long before it is all gone.
So, what's your verde recipe?
Salsa Verde
1 1/2 lbs of tomatillos
1 large yellow onion
1 large or 2 medium tomatoes
1/2 to full bunch of cilantro
1 to 2 large jalapenos (fresh)
2 cubes or 2 cups chicken broth
3 heaping ts of minced garlic
salt (as needed)
pepper (as needed)
Dehusk your tomatillos and wash good.
Large pot with 2 cups of water plus chicken bullions or two cups
of chicken broth.
Take your knife and slice the tomatillos, tomatoes and jalapenos
length wise 4 times but leave them whole.
Peel onion and cut into chunks.
Put everybody in da pot. If you need to add more liquids to almost
cover everybody, just add water or you can make it too salty with
the chicken broth. Bring to a boil, reduce heat and cover. Simmer
till everybody is soft.
(USE AS LITTLE ADDITIONAL WATER AS POSSIBLE.)
Set aside and let cool.
Take your blender and add your Cilantro (I use a full bunch minus
the bottom of the stems). Add garlic, 1 Tbs of pepper then spoon the
tomatillos, tomatoes, onions, and 1 jalapeno in the blender. Blend on
high till uniform.
At this point take a taste. If needed, add salt, pepper or the other jalapeno.
Take two qt jars and evenly divide the liquids and then add the reserve liquids
that everybody got cooked in to finish filling jars to the qt mark. Put lid on jars
and give it a good shake.
Easy Peasy.
PS Don't pour hot liquids in the jars. Believe me, it's not a pretty site when the
bottom of the jar stays on the counter.
Here was the original post:
http://forum.bradleysmoker.com/index.php?topic=11658.0
Dang... I might eat a quart of that in one sitting!
Yum! Nice recipe thanks!