Attempt #2 - Salsa Verde
Quarter them.
Put them skin side up on a sheet pan and roast them by sticking them under a broiler for a few minutes.
I'm not sure I have exactly what I want yet. They don't brown like roasting peppers. They kind of fall apart. Looks like more experimentation is in order.
1 T. lime juice
1/4 t. sugar
2 jalapeno peppers, stemmed and seeded
Made 3 cups. Very flavorful. I'm a light weight with spiciness. I get enough fast.
But by the next day, the flavors had mellowed a bit. Do you think it freezes?
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