Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Green Chili and Herb Salsa


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Ok, time to kick it up a notch.  This week we’ll get this medium heat salsa going.  Use the salsa to add flavor to whatever protein your putting on a plate.  It’s great with seafood, shellfish or chicken.  And did you know that the heat in those chiles may even help you burn more calories?  Another reason to add it to your dish.    The salsa is not the bad part, its those darn chips!

Green Chili and Herb Salsa


  • 2 poblano pepper, cored and halved lengthwise
  • 2 jalapeno peppers, cored
  • 1/2 cup cilantro (leaves and stems)
  • 2 garlic cloves, halved
  • 1 tablespoon fresh ginger, peeled and thinly sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


Broil the poblanos and jalapenos 4 inches from the heat until charred, 8 to 10 minutes, turning the jajapenos halfway through.  Let them cool.  Then peel and combine them with the remaining ingredients in a blender.

Puree until smooth and then transfer the sauce to a small freshly washed and dried jar.  It will keep for about 2 weeks in the fridge.  Makes about 2/3 of a cup.


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