Add a little spice to all your meals: Salsa Verde
I have always liked salsa verde on tacos. You know, just an alternative to the same old-same old red salsa. And, of course, I like it for a dip. Over the years, I have made adjustments to the recipe and I think this is the best.
Recently, I have discovered it tastes amazing on a whole bunch of other things I had never discovered.
I had made a jar of salsa verde that didn't get used up at a party. I don't like to let sauces sit around too long so I began experimenting with new ways to eat it.
At breakfast, I put the salsa verde on a goat cheese omelette. The rooughly chopped, slightly spicy salsa contrasted beautifully with the smooth eggs and cheese.
At lunch, instead of pesto, I mixed the salsa with a minetrone. It puts a hot twist on a traditional soup.
At dinner, I slathered some of the salsa on a tortilla with some avocado and a some crisp broccoli slaw. Crunchy, spicy, smooth all in one place.
And that was just the first day. You get the idea...
How have you tried Salsa Verde?
Salsa Verde
Makes 3 cups of salsa
- 1 1/2 pound of tomatillos
- 1/2 cup of white onions, chopped
- 4 cloves of garlic
- 1/2 cup of cilantro
- 1 tablespoon of lime juice
- 1 jalapeño pepper, stemmed, seeded and chopped
- Salt to taste
- Remove the paper husks from the tomatillos.
- Coat the bottom of a cast iron skillet with a little vegetable oil. Put the pan on high heat.
- Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side.
- Remove the skillet from heat.
- Put the cooked tomatillos, the lime juice, the onions, the garlic, the cilantro, and the jalapeño in a blender and pulse until all ingredients are finely chopped and mixed.
- Taste and add salt, if you want it.
*This recipe will produce a mild salsa. Try adding more jalapeños or even some serano peppers.
