- Jalapeno pepper 1 large or 2 medium size
- Poblano pepper, 1 medium size
- Tomatillo, 8 to 10 medium size
- Onion, white or red,1 medium size, cut in half
- Lime OR lemon, ½ of a whole fruit
- Garlic, 1 clove or minced garlic, 0.5 tsp
- Cilantro, 1 small bunch, leaves and stems
- Olive Oil, 2 tablespoons
- Salt, 0.25 teaspoon
- Black Pepper, 0.25 teaspoon
- Xanthan Gum, 0.25 Teaspoon (optional)
- Honey (1 tsp..) or 1 packet of Truvia (Stevia) (optional)
Grill, broil or skillet cook the vegetables and lemon (or lime) until charred and soft, which takes about 10-15 minutes. When blackened, cut in halves or quarters and put in a food processor or blender. Blend together these and the remaining ingredients until it gets to the desired consistency. The Xanthan Gum acts as a thickening agent. A food processor with give a chunky consistency, a blender will puree. A de-seeded jalapeno will make mild salsa, whole pepper (with seeds) medium heat, 2 peppers will make extra hot. I made this recipe primarily to put on eggs, but it adds a Mexican flair to any dish or enjoyed with chips or eaten straight from the jar with a straw or spoon :).
Yield: about 24 ounces or 1 1/2 pints.
Serving size: 1 ounce
Nutrition per serving: 1 net carbohydrate (2 total), 1 g fat, 18 calories
Recipe by Gus Koerner with the input of Alton Brown and Bobby Flay, March 2020.