Peel and rinse the tomatillos, then boil until the color changes from light to dark reserving a cup of the water. Slice up the onion and saute with the peppers in olive oil, adding the garlic once they start to char. Once the garlic browns, add everything to the blender and blend on high for 20 seconds. Bottle, refrigerate
Heh!! Never knew there was such a thing as a white ghost pepper. This would be the salsa at the party that everyone thinks is a safe choice then absolutely knocks them right on their rear.
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Ingredients:
• Tomatillo 420g
• Yellow Onion 282g
• Avocado 212g
• Jalapeno 35g
• Serrano 27g
• White Ghost 22g
• Cilantro 12g
• Water 1 Cups
• Lime 1 Large Juiced
• Salt 3/4 tbsp
Peel and rinse the tomatillos, then boil until the color changes from light to dark reserving a cup of the water. Slice up the onion and saute with the peppers in olive oil, adding the garlic once they start to char. Once the garlic browns, add everything to the blender and blend on high for 20 seconds. Bottle, refrigerate
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Heh!! Never knew there was such a thing as a white ghost pepper. This would be the salsa at the party that everyone thinks is a safe choice then absolutely knocks them right on their rear.