Salsa verde. I’ve always had a special place in my belly, I mean heart, for it.
A good salsa verde has the perfect balance of smokey and fresh and yummy.
I really recommend the extra step of roasting the ingredients. Some people boil them, or blend them raw, but I find that roasting them gives the salsa a flavor you cannot achieve otherwise.
So, this is what you need:
They’re like green tomatoes but with cuter outfits.
And then you undress them:
Rinse them well to remove the stickiness.
*Insert undressing/stickiness innuendo*
Slice open a jalapeño.
I kept the seeds in and the spice level was pretty low to me. So, I would leave the seeds in, unless you’re really sensitive to heat. Or you’re a little bitch. Whichever feels accurate for you.
Place all the ingredients on a baking sheet. Make sure to leave the skins on the onion and especially the garlic cloves, or they will burn.
Arrange the veggies like this:
Broil until charred like this:
Once cool enough to handle, peel the jalapeño, onion and garlic:
Place everything into a blender and add the cilantro and juice of a lime.
Blend until it reaches the consistency you like.
This is how I like my salsa verde:
Enjoy in all kinds of yummy Mexican dishes.
Or try them with my Gluten-Free Baked Tortilla Chips:
If you enjoyed this post then go ahead and subscribe to my blog:
If you didn’t enjoy my post you should still subscribe to my blog.
You know, just to throw me off and keep me guessing.