5 Jalapeño 5 Serrano 10 Tomatillo (small) 1/2 Red Onion (small) 4 Cloves Garlic 1/2 Bunch Cilantro 1 Lime Salt
Made fresh. Chopped up and and thrown in blender. 3 cups not shown in another jar. If you like a nice bite you’ll love this.
Yellow-Green Salsa (right)
5 Tomato (large) 17 Cloves Garlic 1 Poblano/Pasilla 3 Serrano 1/2 Red Onion (small) 1/2 Bunch Cilantro 1 Lime Salt
I’ve made this exact recipe before except roasted and it was red, not sure why it’s more green this time. I added a lot more garlic and one extra Serrano. Went crazy with the garlic as an experiment, tastes good but it does linger.
3 cups not shown in another jar. Also made the point to deseed the tomatoes to get the water out as my last salsas have been too watery and doing that helped a lot. Taking out the innards you can see where that extra water was coming from. I prefer it fresh but will try boiled next. Better every batch. Cheers!
SaraR78
I think the cilantro and green peppers colored it more towards the green side. I’ve noticed when I add cilantro to salsa it really increases the green coloring.
coca-colavanilla
I find that the color of my salsas directly correlates to the quality of my tomatoes. Fresh, bright red, farmer’s market tomatoes make brighter, redder salsas, and grocery store tomatoes are often not bright or pigmented enough to outshine the green ingredients (peppers, cilantro, etc.)
LiveLaughBrew
I use habaneros for my red salsa to keep the color red. Leaving the tomato skins on will make it more red too. Nothing wrong with tan salsa tho imo.
drunkenavacado
did you make it during tomato season previously? tomatoes this time of year are pretty sad and yellowy vs in the peak of summer when they are bright red as juicy!
stonedsoundsnob
If that is red I am colorblind holy shit
geauxandy72
Don’t blend the cilantro. Cut it with a knife and mix in
7 Comments
Green Salsa (left)
5 Jalapeño
5 Serrano
10 Tomatillo (small)
1/2 Red Onion (small)
4 Cloves Garlic
1/2 Bunch Cilantro
1 Lime
Salt
Made fresh. Chopped up and and thrown in blender. 3 cups not shown in another jar. If you like a nice bite you’ll love this.
Yellow-Green Salsa (right)
5 Tomato (large)
17 Cloves Garlic
1 Poblano/Pasilla
3 Serrano
1/2 Red Onion (small)
1/2 Bunch Cilantro
1 Lime
Salt
I’ve made this exact recipe before except roasted and it was red, not sure why it’s more green this time. I added a lot more garlic and one extra Serrano. Went crazy with the garlic as an experiment, tastes good but it does linger.
3 cups not shown in another jar. Also made the point to deseed the tomatoes to get the water out as my last salsas have been too watery and doing that helped a lot. Taking out the innards you can see where that extra water was coming from. I prefer it fresh but will try boiled next. Better every batch. Cheers!
I think the cilantro and green peppers colored it more towards the green side. I’ve noticed when I add cilantro to salsa it really increases the green coloring.
I find that the color of my salsas directly correlates to the quality of my tomatoes. Fresh, bright red, farmer’s market tomatoes make brighter, redder salsas, and grocery store tomatoes are often not bright or pigmented enough to outshine the green ingredients (peppers, cilantro, etc.)
I use habaneros for my red salsa to keep the color red. Leaving the tomato skins on will make it more red too. Nothing wrong with tan salsa tho imo.
did you make it during tomato season previously? tomatoes this time of year are pretty sad and yellowy vs in the peak of summer when they are bright red as juicy!
If that is red I am colorblind holy shit
Don’t blend the cilantro. Cut it with a knife and mix in