You might be wondering what a fuc***ng is happening, why most Mexican restaurants in the United States don’t offer this tasty and tangy salsa? The reasons, maybe be is expensive, lack of great cooks, or laziness. They prefer to serve chips and salsa with unflavored pico de gallo and red tomato sauce.
Is much better to find the best salsas in food trucks rather than in restaurants.
This green salsa is prepared in different ways, the fresh avocado makes a big impact if is add it. When you buy a green salsa, jalapeño peppers are used in the salsa, which is annoying to see this pepper instead of serrano chile.

When I was a kid back in Mexico I used to eat my goat tacos with this spicy salsa. Mexican street vendors, known as taqueros offer you this homemade salsa picosa, not “ Caliente salsa”( spicy salsa) for the tacos. My Mom used to make this salsa with ripe tomatillos milperos that are green small tomatoes growing along with the cornfields. In this recipe, I did not want to use them so the salsa is much easy to prepare.

Sometimes when I go out for dinner, I wish to see this green salsa offer freshly made on the table. Is easy to make, fast if they used a cordless immersion blender instead of the normal food processor. The most flavored salsas are some kind of complicated to make, but not impossible mission for a beginner cook. Following the right steps is crucial in the process to succeed in any recipe, the right amount of salt gets the rich flavor, enhances the spicy and aroma of the chiles (peppers). If you don’t like cilantro is fine to omit it, but the salsa will turn not so good.

Hope you can make this salsa for your next party. Be creative, break the fuc**ing rules of cooking, and experiment with adding sour cream or mayonnaise to have spread for your sandwiches.