Fast Migas with Salsa Verde

My family can't eat without a very spicy sauce or Salsa. No matter what chilli we use to make it, this will be always very Picante!

Hubby is happy!

I really love this sauce.

I made my Salsa Verde for taco night, but soon realized that it is also a great topping no just for tacos and chips, but also for scrambled eggs, chicken and fish! Give it a try! 😄

A salsa recipe I just threw together last minute and it came out really good!!

Forks over knives

Salsa was very delicious! We doubled the recipe, and added a few Tbl of lime juice. The jalapeño was too spicy so we added 6-7 extra tomatillos. Next time I would just cut the amount of jalapeño in half.

Everyone’s flavor profile is a little different. Making good salsa is like painting. A little of this color and a little of that color, some blending, until it’s just right! Here are the key ingredients and directions. Quantities are up to your tastes! I make a big batch and freeze for later. Also, I like it spicy 😉🌶️

#12platesRecipe courtesy of Pati Mexican Table (patijinich.com/chickengreensalsatamal/)

Method 1 of at least 3 for salsa verde (boiling, frying, etc.)

I found some mysterious looking tomatillos in the supermarket and used them to make this green salsa. I prefer green salsa over red salsa and tried many ways to get this recipe right. I tend to buy my salsa but wanted to taste some homemade stuff just this once.Of course you can use jalapeño peppers rather than Serrano chili peppers if you'd prefer. You can also make this salsa entirely with raw vegetables. I always boil my vegetables but there's not really a reason for it, it's just something that I have always done. You can also make a warm simmered sauce from this recipe by adding more salt. Recipe by KazenomachinoPeco

I love salsa but will not eat out of a jar. I make it and freeze anything leftover.

I tried to recreate my daughters recipe & failed. However the salsa was very good. Just not my daughters style...lol

This is a real quick to 30 minute meal that's delishes and simple

Latin American flavors were a influential part of my youth. Growing up eating food in Florida you get the taste of quite a large melting pot of cultures from all over the world. Here is a delicious recipe under the influence of Mexican American.

This is really good salsa better than the basic one it will add fabulous flavor to chilaquiles, enchiladas, carne con chile verde or just as an add on to your breakfast tacos

great with almost anything...

adapted from Epicurious. This is a staple table salsa in my house. Awesome on tacos, eggs, quesadillas, gorditas, carne asada, etc. My Mexican hubby likes it more spicy, so I usually use 3 habs (2 seeded and 1 not, so it's not ungodly spicy), but use as many or as few as you like, seeded or not. Just a tip, open a window when you're broiling the habs -- the chile fumes will sneak up on you, lol! Servings based on use as a condiment.

Fresh tasting tomatillo salsa

You will never buy a can again.

Modified from HelloFresh recipe. Easy quality weeknight vegetarian Mex fix. No verde recipe included here; not too hard to prepare homemade but definitely makes it a weekend project.