Salsa Verde

My Salsa Verde or Green Salsa is a roasted blend of tomatillos, jalapenos, garlic and onion that get a whirl in a blender with fresh cilantro and lime juice to make the best and easiest Salsa Verde.

This Salsa Verde or Green Salsa is a roasted blend of tomatillos, jalapenos, garlic and onion that get a whirl in a blender with fresh cilantro and lime juice to make the best and easiest Salsa Verde.

The veggies get a quick roast in a cast iron skillet. The they are tossed in the blender with cilantro and lime juice until smooth. This Salsa Verde or “green salsa” recipe is the quickest way to whip up a flavorful bowl dip. I add a dollop of sour cream on top and will swirl that in to balance the heat. If not using it for a dip I drizzle it over my tacos.

Maybe it is the winter snow that has me craving something green with some heat. The gorgeous shades of green and the fresh flavors of Salsa Verde is exactly what my life had been missing this winter.

A photo posted by Stephanie (@dailyappetite) on

If it was green it was in my basket. The Mangoes also made it into the blender but for a Banana Mango Smoothie. And those avocados made a wonderful Avocado Cilantro Dip. As for the mint well let’s just say Mojitos are my favorite drink and complimented the Salsa Verde very well.

The smell of roasting the tomatillos, garlic, jalapeno, and onion will have your tummy rumbling in anticipation. While the vegetables are in the skillet stir them around to give them a nice char on both sides.

Roasted vegetables for salsa verde

So with drink in hand, a fresh batch of Green Sauce and chips the day couldn’t get any better. Or could it? The recipe made a little over 16 oz. and it was winter after all. The next day as snow fell to the ground my slow cooker was plugged in and my Salsa Verde found it’s new purpose. A soup to knock off the winter chill. Check out my Slow Cooker Salsa Verde Pork Soup.

 

Blender Salsa Verde

Blender Salsa Verde

Ingredients

  • 1 tablespoon vegetable oil
  • 1lbs tomatillos, husks removed
  • 2 jalapenos
  • 2 cloves of garlic
  • 1 quarter white onion, roughly chopped
  • 1/2 cup cilantro
  • juice from 1 lime
  • 1 teaspoon sugar
  • 1/8 teaspoon salt

Instructions

  1. In a large cast iron skillet over medium high heat add vegetable oil, tomatillos, jalapenos, garlic, and onions.
  2. Saute and stir for 9-10 minutes. This will give the vegetables a nice char. Set a side.
  3. When the jalapenos are cool enough to touch remove stem and cut in half and remove seeds. Remove any flaking skin from the jalapenos.
  4. In a blender add tomatillos, jalapenos, onions, garlic, lime juice, cilantro, sugar and salt.
  5. Blend until smooth.
  6. Serve with your favorite Mexican dish or with tortilla chips.

Notes

When you get done making this recipe check out my Slow Cooker Salsa Verde Shredded Pork Soup

http://dailyappetite.com/2016/02/15/salsa-verde/

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