Sir, full disclosure, I use your recipes here in Japan when I do white guy Mexican food for my family. Wife, 2 daughters and 1 son all Japanese, 2 married and 3 grand kids. Gotta do two separate everything because some love hot and spicy some don’t. But the do’s love my Pico de white guy. That I give full credit to you for. Thanks and keep ‘em comin’ your brother across the pond
@@OFAMidoriya I’m not always able too. hahahaha. And that sucks but a buddy of mine has turned me onto a South American food store that has some really good and spicy alternatives. And I’d like to start a little grow area in my garden down the road.
Because I'd die if I ate them😂 I'm solidly in phase 3. I like a little heat with a punchy flavor. The creamy ones have a time and place but to me 3 is where it's at
@peterlindh1337 don't be afraid to alter the recipe slightly to match what you can get! It might not taste exactly the same as this recipe, but you can experiment and you might find something you like!
This is great! I wanted to make and grow my own Salsa Verde from the garden this year and already have most of the ingredients but didn’t have Chile De Arbols so thank you for this advice and this recipe. I can’t wait to try this homegrown Salsa Verde this year!
Oh boy. I don’t have spice tolerance and a not that strong stomach but that looks like the good stuff. The stuff that’ll make me cry like a baby while eating, and again approx. 15-30 mins later.
Although he's not wrong, all of those salsa's lack of som spices. Those salsa's will do the trick, but if you are here for a challenge you could try add some coumin, vinegar, cloves, black pepper, white pepper, etc. there's plenty of things to change the profile
