Anyone have a good salsa verde recipe?

[Exy]

Yeah so I realized I don't think I've ever had real salsa verde, or for that matter tomatillos in any form. Hopefully I can find some around here. So, if I do, how do I make a good salsa verde? Hopefully something simple, with a good kick -- I'm not one of those crazy people who puts hot pepper sauce on ice cream but I do want something spicy.

[artifex]

I've made this one before, and it was pretty good. If you want to make it even easier, tomatillos do come canned (though they're not as good).

Habanero-infused pineapple over ice cream is lovely, though

[Exy]

I've made this one before, and it was pretty good. If you want to make it even easier, tomatillos do come canned (though they're not as good).

They do? Okay, that's a relief, I'll use the canned ones if I can't find any fresh. Anyway, that recipe looks really easy, I think it looks like exactly what I need.

[artifex]

Well, um, they do in Texas, anyway! Wherever they keep the canned chiles at your grocery store, look toward the floor there, the tomatillo cans are big and tend to be on the bottom shelf. And don't forget to take precautions when working with fresh chiles!

[Exy]

Oh, by the way, I never replied after I made this. It was really good! I found plenty of fresh tomatillos at a Mexican supermarket, so I didn't have to even look for the canned ones. It was a very nice, balanced result. My only problem was that sadly the serranos I bought were not discernibly spicy at all. I even bought four just in case they were wussy, but after I put all of them in there, still nothing! I had to dump hot sauce in it to make it hot.

[Sarahfeena]

How did you prepare the serranos? I've found that recipes tend to tell you to remove the ribs & seeds, but when I make salsa, that seems to de-heatify them too much. Even when I use habanaeros this seems to be the case. I started just mincing the whole pepper, seeds and all (you have to mince it up good....practically into pulp), and that seems to work for me.

[OneCentStamp]

How did you prepare the serranos? I've found that recipes tend to tell you to remove the ribs & seeds, but when I make salsa, that seems to de-heatify them too much. Even when I use habanaeros this seems to be the case. I started just mincing the whole pepper, seeds and all (you have to mince it up good....practically into pulp), and that seems to work for me.

Heh, funny you should mention this. artifex made a tomatillo sauce last weekend by roasting a sheet pan full of tomatillos, onions, garlic, and four whole (seeds, ribs, everything) serranos, then whipping the results in the food processor and serving over freshly made corn tortilla chips. We consider ourselves reasonably tough people as regards genus Capsicum, yet the resulting sauce burnt the everliving shit out of us. artifex, my brother and I were all sitting there sweating, eating nibbles of crushed ice between bites of salsa because, even though it was nuclear, it was so yummy we couldn't stop eating it.

[Exy]

How did you prepare the serranos? I've found that recipes tend to tell you to remove the ribs & seeds, but when I make salsa, that seems to de-heatify them too much. Even when I use habanaeros this seems to be the case. I started just mincing the whole pepper, seeds and all (you have to mince it up good....practically into pulp), and that seems to work for me.

It said to use two serranos or jalapenos and remove the seeds and veins, so I did that with my first two serranos. Then when there was no discernible heat I just chopped up the other two serranos in their entirety and stuck 'em in the food processor and still nothing.