Making salsa verde is quick and easy and can transform a simple meal into something sassy and spicy in less than 10 minutes. Salsa verde is a traditional green sauce from Mexico. You can keep it simple and serve it with tortilla chips or use it to enhance roasted meats, fish, and vegetables or with tacos and enchiladas. This version, from Chef Jaime at Amansala Eco Resort in Tulum, is made with avocado which gives it a silky smooth texture.
Salsa Verde
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- Prep Time
- Minutes
-
- Yield
- 2 cups
Ingredients
- 5 small, firm tomatillos, husk removed, quartered
- 1 large avocado, peeled and seed removed
- 1/2 lime, juiced
- 1/4 onion, cut into chunks
- 1 chili serrano or 1-2 jalapeños if you prefer
- 1/2 cup loosely packed cilantro, leaves and stems
- 1 clove garlic
- salt to taste
- 1 cup water
Instructions
- Remove stems and seeds from chili peppers. You can kick up the heat by adding more peppers if you like. Coarsely chop all ingredients. At this point you can choose to use all raw vegetables or roast the ingredients to develop more depth and flavor.
- If roasting vegetables, place the tomatillos, onions, garlic and peppers on an unlined sheet pan, and broil for 10 minutes. Then add to blender with cilantro, avocado, lime and salt. If not roasting, add everything to processor or blender. Add one cup of water. Process until smooth.
- Add more water if necessary and if salsa if too think. Keep in mind that salsa verde usually thickens after it sits a while and is refrigerated. Serve with chips, tacos, enchiladas, roasted meats, fish and vegetables or just about anything.
- Servings : 6-8
- Recipe Type : All Recipes, Appetizers, Vegetable Dishes & Sides
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