If you love an image (whether it's yours or someone else's) and want to make sure others get a chance to see it, you can “feature” it by choosing the “Spotlight” button.
When an image is Spotlighted, it receives enhanced visibility in premium spots throughout the site. Spotlighted images are rotated through these higher-visibility positions to ensure the best opportunity for the images to be seen by JPG users.
If you see a great photo that would make a perfect entry for one of our Shoot Out photo contests but it was uploaded by another user, now you can enter that photo in the contest and, if it wins, you get to share in the contest winnings.
Like a photo editor, if you've got an eye for great work, find it and submit it to a contest. If it wins, since you staked the entry fee, you'll take home part of the prize (the rest, of course, goes to the member who shot the image).
Collections are a JPG+ feature. You must be a JPG+ member to create new collections and to add photos to collections.
Sign up for JPG+ to start using collections now!
Photo license: © All rights reserved
chile piquÃn (140,000 Scoville units)
chile cascabel ( 11,000 Scoville units)
chile japonÃ©s (very similar to Cayenne in terms of heat)
green onions, chopped
1. Prepare the tomatillos by removing the husk. Fill up a container with water and move tomatillos around. Drain water. Repeat two times. This removes the bitterness of the tomatillos.
2. Boil the tomatillos until they turn translucent yellow/green. (About 8-10 minutes.)
3. Toast chiles on low for some smokiness; turn them frequently or they will burn, so keep an eye.
4.Put about Â½ cup of the water where tomatillos boiled in a blender, add toasted chiles and a pinch of ground pepper, cumin, coriander, and salt. Add a clove of garlic if youâ€™d like. Then blend.
5. Next add the tomatillos to the blender and blend for a few seconds, otherwise youâ€™ll end up with puree. Pour contents in a container.
6. Lastly, add chopped cilantro and green onions and mix. Enjoy!
Heat factor: you decide how much of each chiles to add. I use the chile japones as the main chile, which you can substitute with cayenne, also known as chile de arbol. Go easy with the little piquÃn peppers because they are very hot. The chile cascabel adds a different layer of flavor. Add a dry habanero if you dare.
P.S. For a killer guacamole, cut two ripe avocadoes and add to this a few tablespoons of the salsa; a little bit of garlic salt, pepper, and some lime juice.
Please Login or Sign Up
Login or Sign Up
Need contest credits? Get 'em here!
Payments are processed by PayPal and you will be automatically forwarded to PayPal to complete your transaction. It may take a few minutes after you complete your transaction for you contest credits to update. We will send an email to your registered email address once we have received a successful transaction from PayPal and updated you credits.
Select a Shoot Out contest credit package below.