Salsa Verde
David and I have a soft spot for Mexico… so much so that we had our “official’ wedding there! We like the people, the weather, it’s culture and history, plus the food! Every time we come back from vacation down there, I have to duplicate another dish or create a recipe inspired from our trip. I have quite a selection to choose from 😉.
Tomorrow it’s Cinco de Mayo and like every year, I like to highlight the event by sharing another tasty Mexican recipe with you. This time, I decided to show you my version of Salsa Verde! This condiment is incredibly delicious and also so healthy 💚! With fresh roasted vegetables and seasonings, this versatile recipe is definitely one you have to add to your folder!
As I mentioned, it’s very versatile. Just like Pico de Gallo and Fire Roasted Salsa, this one basically goes with everything… well almost! It can be used as a tasty meat topper for your steaks 🥩, pork chops, grilled chicken but also fish 🐟, shrimp🍤, scallops, octopus 🐙, and so on. There are the obvious dishes like tacos 🌮, burritos 🌯, fajitas, tostadas, quesadillas, enchiladas, Chiles Rellenos, etc. Another way I like using my Salsa Verde is on my eggs in the morning… I’m not kidding you! Instead of hot sauce, I spoon this Mexican green one on. When I make my Chilaquiles, I use this delicious condiment as well. Of course, serving it as a dip when we have people over is always a big hit!
It’s an easy recipe. I use our barbecue to char my vegetables 🔥 but if you don’t own one, place them in the oven under the broiler. From there, I place them all in the bowl of a food processor, add some spices along with cilantro leaves and stems, freshly squeezed lime juice, and blend for 30 to 45 seconds. Voilà, it’s done!
Did I just say cilantro stems? Yes, and like parsley stems, they’re flavorful and so tender. If you like, you can give them a little chop but the food processor will take care of doing that for you!
When everything is nicely mixed, don’t forget to taste and adjust if necessary – I know I’m repeating myself over and over but it’s important to rectify prior to serving it… just like any other recipe! What better way to test your sauce than by dipping a tortilla chip in it… just use some willpower and don’t start eating half of it, lol 😂!
To give a chance for the flavor to fully develop, I highly suggest chilling it for at least a couple of hours preferably overnight! The next day, it can be served cold, warm or hot depending on the use of it.
Salsa Verde is another great Mexican classic! Packed with deliciousness, this healthy recipe is always so welcome! The beauty of making it from scratch is you can add as many or few hot peppers as you want! This season, enjoy this amazing condiment either as a dip with tortilla chips, a tasty spread, or an ingredient for your recipes…
Bon Appétit! 🍽
Here are several more Mexican inspired recipes for you to enjoy… 😀
– El Diablo Pork Tenderloin
– Sombrero Pizza
– Mini Mexican Tortilla Quiche
– Margarita Cupcakes
– Nacho Cheese Sandwich
– Agua de Jamaica
– Chicken Tortilla Soup
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Salsa Verde
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Ingredients
- 1 lb. tomatillos (about 6 large), husked removed, washed and halved
- 3 large Anaheim peppers, washed, seeded, ribs removed and halved
- 2 large jalapeño peppers, washed, seeded, ribs removed and halved
- 1 large yellow pepper, washed, seeded, ribs removed and quartered
- 1 large white onion, peeled and halved
- 6 large cloves garlic, unpeeled
- 2 tbsp. canola oil, or as needed tips & tricks
- 1 tsp. granulated sugar
- 1 tsp. ground cumin
- 1 1/2 tsp. ground Himalayan sea salt, or to taste
- 1 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 cup cilantro tips & tricks
Directions
- In a large bowl, we’ll add all the vegetables including “unpeeled” garlic cloves and add oil. Gently toss the ingredients until nicely coated – if it needs more, add a little.
- When the BBQ temperature reaches between 350ºF to 400ºF, transfer veggies to a grill basket. For the tomatillos, place them flesh side down. Close the lid and grill for 5 minutes.
- Flip the veggies especially the tomatillos, close the lid and continue grilling for another 15 minutes
- When time is up, transfer the tomatillos to a bowl, flip the other veggies, close the lid and grill for another 15 minutes.
- After 15 minutes, some vegetables might be soft and charred therefore transfer them to the bowl along with the tomatillos. Continue grilling until they’re all done – it takes about 1:20 hrs.
- Transfer charred veggies to the bowl of a food processor; remove the paper from the garlic.
- Add sugar, cumin, salt, black pepper, lime juice, and cilantro. Process until the ingredients are well combined, cleaning the sides of the bowl – don’t overdo it. Taste and adjust if necessary.
- Pour salsa to a bowl, cover and chill for 3 to 4 hours before serving.
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