Poblano Salsa Verde

I’m not sure how many of ya’ll are familiar with Texas cuisine, but let me give you a little secret: we take our salsa seriously.  Everyone has preferences!  Some like ‘the green salsa’. Some like it hot. Some like it with a zing. And some (me!) like it mild and chunky.  In Texas, Jesus didn’t break bread and drink wine.  He broke a tortilla chip and dipped it in salsa.  So that’s why finding this recipe is such a god-send.  It was universally appealing to me with my sensitive mouth and to Cody with his Mexican taste buds.

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I’m fairly certain that the secret ingredient was the sugar.  It made it sweet right before the mild spice.

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The tomatillos and the poblano pepper do need to be cooked prior, but it’s pretty quick.  We didn’t do a Serrano pepper in ours because we wanted it to be on the mild side.

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Once they’re done cooking, blend it up and serve.  So simple!  We used a mixture of blue corn and yellow corn organic tortilla chips.

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The original recipe is from SkinnyTaste.

 

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