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You can immediately see this salsa is different than the others. Most salsa verdes are chunky, with bits of the vegetables and herbs evident in the mix. However, this one is super creamy, the result of emulsifying everything with a touch of oil. The tongue is hit first with the bright, punchy mix of ripe tomatillos and green jalapeños which gives way to cool, soothing cilantro. A touch of salt brings out the flavors, and there is noticeably no added sugar. Not too hot, not too sweet—just right.
It comes to our Mouths by way of Hector Saldivar. Growing up in Northern Mexico, one of his earliest food memories is watching his mother simmer salsa slowly in a kettle (that’s her on the bottle, complete with a curler in her hair). When Hector moved to San Francisco, he asked her for the storied family recipe and her blessing to make it for people… outside of the family. Let’s just say we are all blessed she said yes!
Tip of the Tongue:
Hector has been known to spoon the sauce over ice cream. We’re not on his level yet, but we’d love to pour it over our fish tacos, slather our ribeye with it or marinade our chicken thighs in it.
Tomatillos, Green Jalapeños, Vegetable Oil, Cilantro, Garlic, Salt.
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