Many salsas are dependent on one type of pepper for heat. Not Arcadia. This thick salsa verde combines the power of poblanos, jalapeños, serranos and habaneros. You’ll taste the true mild flavor of the pepper before a slow, lingering low heat rises in your mouth. Bright cilantro and lime juice cut in for a calming finish.
That lighter spice is achieved through a non-traditional approach to salsa... it’s a Mexican-Italian fusion! Most Mexican salsa either blends peppers raw or boils them together with the other ingredients. This salsa uses an Italian Old World technique called soffrito – the four peppers are slowly sautéed in Italian extra virgin olive oil until the flavors develop and mellow out. All we can say is buen provecho!... or perhaps buon appetito is apropos?
Tip of the Tongue:
We’re not sure if it’s the cooking technique or simply because this sauce is that good, but it can be used in a variety of ways. Eat some with tortilla chips and guac, of course. But you can also use it as a marinade for chicken, steak, or fish. We suggest putting it liberally on top of enchiladas verdes or fish tacos. Buon appetito!
Green Tomatillo Peppers, Chili Peppers (Poblano, Jalapeño, Serrano and Habanero), Onion, Water, Extra Virgin Olive Oil, Cilantro, Sea Salt, Lime Juice, Garlic.