This one is inspired by Mrs. Renfro’s green salsa

Mrs. Renfro's green salsa is different from salsa verde because it has no tomatillos. Instead, the salsa is basically all green jalapeños. Here is the ingredient list: Jalapeño Peppers, Water, Distilled Vinegar, Corn Starch, Salt, Dried Onion, Spices, Dried Garlic

It's super simple but really good, and I love to mix some into my enchilada fillings. I made this salsa to find out if a homemade version with no added water or starch could be better.
●1 # jalapeños
●1 medium white onion, halved
●oil
●2 cloves garlic, peeled
●1/2 tsp salt
●1/4 tsp MSG
●1/2 cup plain white vinegar
●1 dash each white pepper, coriander seed, cumin seed

1. Line a baking sheet with foil and brush the peppers and onion halves with oil.
2. Grill the peppers and onion on high heat. 2 minutes per side, on 2 sides for the onion halves, on 3 sides for the peppers.
3. Put the peppers and onion halves on the tray as they finish grilling, then fold the foil over to create a pocket. Let them sit and steam in the foil until cool enough to handle.
4. Remove the stems and skins from the onion and peppers.
5. Slightly char the garlic cloves over a flame and add them to a food processor along with the vinegar, juices in the pan, and 1 of the peppers. Process until garlic is in very small pieces.
6. Add the rest of the peppers, onion, and vinegar, then process until desired chunkiness.
7. Warm a pot on medium-low heat and add enough oil to coat the bottom. Toast the spices in the oil for a few seconds and add food processor contents. Simmer 10 minutes, covered.
8. Let cool with the cover on so not too much vinegar evaporates.

This turned out better than the grocery store version! Without added water it's more concentrated but not too concentrated, probably because fresh onion is used instead of onion powder. Grilled ingredients makes the flavor richer. 1/2 cup of vinegar seems like a lot but it's really not considering you don't have all that acidity from tomatoes or tomatillos that you usually get. The lack of corn starch makes the texture better imo. All of the pith and seeds from the jalapeños were left in, which thankfully did not make the flavor bitter. It's a much hotter salsa than most jalapeño salsas just because the peppers are the base and the majority of the salsa. You could easily make this very hot by substituting serranos. If I wanted to make this taste a little closer to the original, I would reduce the amount of onion.