Salsa Verde
This vibrant green salsa is a burst of fresh flavors with a kick of heat. A fusion of jalapeño or serrano chilies, tomatillos, herbs, and zesty lime juice come together to create a zesty and versatile condiment that can elevate any dish. Easy to prepare and bursting with herbal aromas, this salsa promises to add a zing to your meals. Serve it fresh or store it for later use - the choice is yours!
— Constant Cookbook
Ingredients
- 3 jalapeño or serrano chilies
- 6 tomatillos
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- 1 small white onion, quartered
- 6 garlic cloves
- 1 Tbs. coarse salt, plus more, to taste
- 1 Tbs. freshly ground pepper, plus more, to taste
- 2 Tbs. fresh lime juice, plus more, to taste
- 1/4 cup grapeseed oil
Instructions
- Cut the chiles into quarters and seed them; for a spicier salsa, leave in a few seeds. Husk and quarter the tomatillos. Pick the leaves and tender stems off of the cilantro and parsley.
- In a blender or food processor, combine the chiles, tomatillos, cilantro leaves and stems, parsley leaves and stems, the onion, garlic, the 1 Tbs. salt, the 1 Tbs. pepper and the 2 Tbs. lime juice. Pulse several times until combined but still fairly chunky. Stir in the grapeseed oil. Taste and adjust the seasonings with salt, pepper and lime juice; the salsa should be vibrant green in color.
- Serve immediately, or tightly cover and refrigerate for up to 2 days. Makes 2 cups (16 fl. oz./500 ml).
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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