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.


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


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.


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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