Pour the blended salsa into the hot oil. This is called “seasoning” the salsa. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. You can make this salsa verde as spicy as you like by adjusting the types and heat of the peppers. Blend for 30 seconds. The Magic Step – “Seasoning the Salsa” Frying the salsa in hot oil deepens and intensifies the flavor. Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños. This homemade roasted tomatillo or green tomato salsa recipe is SO good, with a tangy, … The salsa should have some texture and body.
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