“You eat a good salsa verde with a chip.
You eat a great salsa verde with a spoon.” -Kathy
This trio of salsa verde recipes will leave your guests reaching for a spoon.
Salsa verde, three ways: Classic Salsa Verde, Salsa Verde-Rojo and my favorite, Salsa Verde-Guac.
Each recipe calls for roasted tomatillos. A zesty tart ingredient that has the texture and taste similar to a green tomato, but with a hint of heat and tart sweetness. Don’t know how to roast a pepper? Click here.
Click ahead for three Salsa Verde Recipes….
Classic Salsa Verde
3 roasted tomatillos, chopped
1/2 white onion, diced
1/3 cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 lime, juiced
2 cloves of garlic
3 Tbsp orange juice
1 tsp agave
1 sprinkle cayenne
1 tsp garlic salt
1 tsp black pepper
Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.
Chop ingredients.
Add all ingredients to blender. LEAVE OUT a Tbsp of chopped onion and a pinch of cilantro.
Blend well until salsa becomes smooth. Do not over blend. If the salsa is too thick, add more orange juice.
Pour salsa into a serving bowl. Stir in excess onions and top with cilantro garnish.
Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.
Salsa Verde-Rojo
3 roasted tomatillos, chopped
1 small red onion, diced
1/3 cup cilantro, chopped
2 Serrano pepper, roasted, chopped
1 roasted red pepper, diced
1 roma tomato, diced
1 lime, juiced
3 Tbsp orange juice
2 cloves of garlic
1 tsp. cayenne
1 tsp garlic salt
1 tsp black pepper
Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.
Chop ingredients.
Add all ingredients to blender. LEAVE OUT 3/4 the red pepper, 2 Tbsp of chopped onion, the chopped tomato and a pinch of cilantro.
Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.
Pour salsa into a large serving bowl. Fold in roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper and a pinch of cayenne.
Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.
Verde Salsa-Guac
2 roasted tomatillos, chopped
1/2 white onion, diced
1/3 cup cilantro, chopped
2 Serrano pepper, roasted, chopped
Half of a small red pepper, roasted and chopped
1 avocado, cubed
1 small red onion, chopped
1 roma tomato. diced
1 lime, juiced
2 cloves of garlic
3 Tbsp orange juice
1 tsp garlic salt
1 tsp black pepper
Roast peppers and tomatillos over gas stove or in broiler oven.
Peel of any excess black marks. Leave a few.
Chop ingredients.
Add all ingredients to blender. LEAVE OUT 3/4 of the avocado cubes, red pepper, 2 Tbsp of chopped onion, the chopped tomato and a pinch of cilantro.
Blend well until salsa becomes smooth, yet still has a pulpy body to it. Do not over blend. If the salsa is too thick, add more orange juice.
Pour salsa into a large serving bowl. Fold in avocado, roasted red pepper, onions, tomato and cilantro. Garnish with strips of red pepper.
Salt and pepper to taste. Add additional Serrano, jalapeno or habernero peppers for more heat. Habernero peppers are very hot.
For presentation: Squeeze additional lemon or lime on top of plated guac to preserve its color.
