I have attempted before to recreate this creamy HOT green salsa that I love from Pollo Regio. My previous attempt did not replicate the original but wasn't bad. In my ongoing quest to make this salsa at home I tried a new recipe. It also isn't like the original, in fact quite different, but quite delicious! This one will stay in my arsenal for sure.
|Cilantro, Avocado and Green Onions|
|Tomatillos, Garlic and Serrano on the Stove|
|It's definitely green!|
|Lucy sure thought it smelled good!|
I have done some research on the original green slasa from Pollo Regio. There are people on forums obsessed with it like I am and they talk about theories and recipes. I have seen mention of Aji Amarillo, a Peruvian pepper, Mayo or Crema based salsas like my last recipe, and oil blended with peppers. So far nothing I have made comes close to the original, but I will continue my search! Apparently the Pollo Asado in this style is from Monterrey, Mexico and is typically served with this salsa. Anyone know what the salsa is called or how to make it? Here is another one to try.