Jalapeno Cilantro Sauce

Love this stuff! What recipe do you use?

Here's mine

2-4 fresh jalapenos (depends on the company and the peppers, I lean towards 4 and hot)
1/3 cup packed fresh cilantro leaves
1/2 cup mayo
1/2 cup sour cream
1-2 fresh tomatillos
Juice from 1/2 lime
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Start with Japs and cilantro and blend until fine chopped. Add remaining ingredients and blend until smooth.

My wife uses a two whole bunches of cilantro and in place of your seasonings she uses the ranch dressing dry mix. Other than that it’s the same. Always a huge hit and the only thing my wife makes in the kitchen.

I make a pretty standard salsa verde. The below is my recipe for a single batch. I will normally make 2 or 3 batches at a time for canning.


In a pot of boiling water I add -

1 large red onion/quartered.
1 whole head of fresh peeled garlic cloves.
5 large jalapenos.
5 serrano peppers.


Boil for 5 minutes then add -

10 med to large tomatillos. Boil the tomatillos until they begin to turn orange, don't overcook. Once tomatillos start to turn orange, kill fire and remove from heat. Let everything sit & steep with the lid off for 30-45 minutes.

Then in a blender add the tomatillos first (tomatillo juice at the bottom helps the blend take off faster).
Add onion/garlic/peppers (I remove the stems only from the peppers after boiling, leave the seeds in).
Add 1 bunch of chopped cilantro.
Add 1 whole small avocado.
Add fresh squeezed juice from 1 large (or 2 small) limes.
Add 1 TS of black pepper.
Add 1 TS of Sea Salt.
Add 1 TS of Celery Salt.
Add 1 TS of Cumin.
Add 1 TS White Vinegar.


Blend until a semi smooth consistency, and the cilantro are fine bits. You can go a little less on the peppers if you want less heat, but I like mine to have some heat. This salsa verde is a family favorite for chips & salsa and for tacos, but I also use it to make green chicken enchiladas.

Enjoy, and God bless.

It doesn't look that green in the jars, but it is.

Have cilantro will travel. I'm addicted.

Yummy!

Keep it up, all of it looks and sounds great !

Yeah my wifes is nothing like a salsa verde. Best way I can explain it is like a mexican french onion dip.

It sounds good.

Looks and sounds wonderful!!

In like Flynn. Thanks for the recipes, gents!

Looks mighty fine, going to have to try this!

Please do Sir. Life is short, go for it!

Some folks may like more salt, but I try to keep salt to a minimum.

Mine is pretty close.
I use Mexican table cream instead of sour cream, no tomatillos, and add some smoked paprika and cumin. Depending on the heat from the jalapeños I add a little cayenne pepper too.

We have a batch of sourcream, cilantro, packet of ranch dressing, avocado, and pickled japs blended at the fire station made everyday. Goes great on anything.

Thats the perfect recipe for salsa verde
quote=skinnerback]I make a pretty standard salsa verde. The below is my recipe for a single batch. I will normally make 2 or 3 batches at a time for canning.


In a pot of boiling water I add -

1 large red onion/quartered.
1 whole head of fresh peeled garlic cloves.
5 large jalapenos.
5 serrano peppers.


Boil for 5 minutes then add -

10 med to large tomatillos. Boil the tomatillos until they begin to turn orange, don't overcook. Once tomatillos start to turn orange, kill fire and remove from heat. Let everything sit & steep with the lid off for 30-45 minutes.

Then in a blender add the tomatillos first (tomatillo juice at the bottom helps the blend take off faster).
Add onion/garlic/peppers (I remove the stems only from the peppers after boiling, leave the seeds in).
Add 1 bunch of chopped cilantro.
Add 1 whole small avocado.
Add fresh squeezed juice from 1 large (or 2 small) limes.
Add 1 TS of black pepper.
Add 1 TS of Sea Salt.
Add 1 TS of Celery Salt.
Add 1 TS of Cumin.
Add 1 TS White Vinegar.


Blend until a semi smooth consistency, and the cilantro are fine bits. You can go a little less on the peppers if you want less heat, but I like mine to have some heat. This salsa verde is a family favorite for chips & salsa and for tacos, but I also use it to make green chicken enchiladas.

Enjoy, and God bless.

It doesn't look that green in the jars, but it is.





[/quote]

Thanks.

I have worked with a BUNCH of Mexicans (from Mexico ). They tend to have even a simpler recipe.

Onion
Garlic
Jalapenos
Tomatillos
Salt.


Sometimes Cilantro. That's it.

and it's good as well!

Ohhhhhhhhhhhhhhh

Made a couple of batches today, went with the Mexican sour cream on Kyle's recommendation instead of Daisy. Good stuff even though I didn't have any tomatillos.

You done good.

Looks perfect