Salsa Verde

Although I haven’t been to Mexico yet, I’m so fascinated with Mexican culture. The music, the happiness, colors, and of course- their food. When I traveled with Zikki to San Diego, we tried any Mexican food we came across. I couldn’t wait to go home and try out all the recipes and ideas I collected. I got myself a sexy red tortilla press, and I’m ready to go! But before we jump into colorful dishes, let’s open with the most addictive dip I’ve tasted recently- Salsa Verde. This delicious Mexican green (Verde) salsa is made with roasted tomatillos, chili peppers, lime juice, cilantro, garlic, and onion (in New Mexico, the salsa verde is often made of green chili rather than tomatillos). I added olive oil; what can I do- you can’t get the Mediterranean vibes out of me. You can dip it with chips, spread it on meat, or add it to your tacos! This salsa is crazy delicious. Huge YASSS here.



Ingredients:

10 tomatillos

2 Jalapeño or Serrano peppers, stemmed, seeded, and chopped (I use them whole for more heat)

1 white onion

A bunch of cilantro

Half lime

2 cloves of garlic

Olive oil

1 tablespoon salt


Method:

- Remove the husks from the tomatillos and wash well.



- Cut the onion in half. One half we will roast and the other half we will chop and add raw to the salsa.


- Remove the stems from the peppers.



- Set your grill on medium heat (you can also broil in the oven).


- Place the tomatillos, peppers, and onion onto the grill and roast them until lightly blackened.



- Remove from the grill and transfer them all to a food processor.


- Add two cloves of garlic, half a bunch of cilantro, lime juice, olive oil, and salt.


- Blend until smooth and sexy.



- Chop the other half of the white onion and the other half bunch of the cilantro.


- Plate the salsa, add the chopped onion & cilantro, and mix well.



- Dip your tortilla chips and take a sip of a Mexican beer.


- Madre mía!


- YASSS.



BenGingi.

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