Salsa Verde

Salsa Verde
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A Little Personal History:

Salsa adds that special “zing” with so many things, regardless what’s being served. While there are more variations of salsa than the stars, here’s my favorite Salsa Verde (green chili sauce).

Description:

Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. https://en.wikipedia.org/wiki/Salsa_verde_(Mexico)

 

Category: Appetizer, Dip, Salsa
Servings: 2 cups
Time: Time
Equipment: Large saucepan, cutting board, knives, spoon, measuring cups, spoons, blender or food processor
Difficulty: Easy

Ingredients:

  • 2 cups (1 pounds) tomatoes, blanched, seeded and chopped
  • ½ Red Spanish onion
  • 1 bunch fresh cilantro
  • ½ bunch parsley, washed and chopped
  • 2 – 6 fresh Serrano or other hot green chili peppers (2 hot, 4 very hot, 6 scorching), cored, seeded and chopped
  • 1 garlic clove, chopped
  • ½ lime, juiced & seeded
  • ½ Tbs extra virgin olive oil
  • 1 teaspoon salt
  • pinch of pepper

Procedure:

  1. In large saucepan with boiling water, blanch tomatoes. On cutting board, cut tomatoes in half, scoop out seeds with spoon, chop and set aside in large mixing bowl.
  2. On cutting board, chop onion ad to bowl with tomatoes.
  3. Wash and chop cilantro and parsley, removing stems, add to bowl.
  4. Wash, core, remove seeds and dice the chili peppers, add to bowl.
  5. Chop garlic, add to bowl.
  6. Juice and seed lime, add to bowl.
  7. Add olive oil, salt & pepper to bowl. Fold everything together well.
  8. Transfer everything to food processor and pulse till well blended together.
  9. Pour mixture from food processor back into large mixing bowl. Add additional seasonings as necessary.
  10. Store in sealed container and refrigerate till needed.

Advanced Preparation:

  • Day of preparation, Steps 1 – 7 can be done, refrigerated and added to processor when ready to blend together.
  • Salsa is intended to be done in advance and refrigerated till needed.

Tips, Notes, and Variations:

  • Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, as an ingredient in other dishes, etc.
  • Can be easily stored in a closed container in refrigerator for 7 – 10 days.
  • If you”d like a chunkier dip, reserve ¼ of chopped tomatoes and fold in after processing.
  • Wash your hands thoroughly after handling chili pepper.

 

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