Howdy folks! Jalapeño Salsa Verde is coming to you by way of the great state of Texas! Down here we like Tex-Mex food, Lonestar Beer and our salsa; flavorful and spicy!
So gather up these here materials and let's do this thang!
Step 1: Mise En Place (git Yer Stuff Together)!
2 Anaheim peppers
2 Bunches of cilantro
1 Lemon(zested and juiced)
1Lime(zested and juiced)
2T White or Cider Vinegar
1.5T Ground Cumin
2T garlic POWDER
.5 cup Parmesan Cheese
ALSO WILL NEED:
Step 2: Chop and Scoop
Cut the tops off of the Jalapeños and Anahiems getting as close to the stem as possible. Waste not want not! Now...here's where you will decide how spicy you like your salsa.
Using the back end of the teaspoon, scoop out the insides of half of the Jalapeños by inserting and rotating. A half n half ratio makes it pretty spicy! If milder is your thing, then scoop out all of them.
Cut off the roots of the scallions and give them a rough chop.
Rough chop 1 bunch of cilantro.
Add all these to a large pot.
Step 3: Season, Boil, Blend
Take your pot of ingredients over to the sink and put 32oz of water in there
Place the pot of ingredients and water on a stove burner on high.
Add all of the seasonings and zests and juices. Except the parmesan! That's for later.
Boil the ingredients until Jalapeños are soft.
Stick blender the heck out those ingredients until its a nice and smooth consistency.
Return to a boil to reduce and thicken up a little.
Once its the thickness you want it. Remove from the heat and add the parmesan and second bunch of cilantro then blend again with the ole trusty stick blender!
Step 4: Taste and Adjust
Taste that delicious salsa. Add more salt if you need to. When you satisfied with it. Store it in containers. LABEL AND DATE THEM!!!! This salsa will freeze well and lasts about a month in the fridge (heck, I guess it does! It never stuck around that long lol!) Enjoy and let me know if you liked it! -Big Jon