Side Pannel
Spicy Salsa Verde
Spicy Salsa Verde
- Recipe Submitted by maryjosh on 10/24/2016
Ingredients List
- 7 ping pong ball sized tomatillos, husk removed
- 1 + 1/2 whole jalapenos, stem removed [med-large around 3 inches in length]
- 2 cloves of fresh garlic
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 a medium red onion
- 1-2 TBSP fresh cilantro
- olive oil and vinegar, to taste
- freshly squeezed lime juice, to taste
- Feel free to add a little extra fresh lime juice or vinegar if you'd like to add a little acidity! You can also add a hearty drizzle of olive oil to the salsa. Adding a little fat [like oil] to a raw veggie dish is a great way to help your body soak up extra antioxidants from the veggies; plus it tastes great! Simply let your taste buds be your guide!
Directions
Preheat your oven to 400F and line a baking pan with foil.
Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it'll add a fire roasted flavor to the salsa. I like the bite of raw onion in my salsa and leave it off the roasting pan but feel free to roast those as well!
Once your tomatillos are done allow to cool for 10 minutes.
Once they've had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop.
Next add in your cilantro [add a little at a time, everyone seems to prefer a different amount!] and lime and grab some tortilla chips to taste as you go.
Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired.
I added a little extra since I love the smoky depth of flavor cumin adds to green salsa. Taste as you go and feel free to toss in extra cilantro or up the spice factor by adding in another 1/2 to whole jalapeno into the mix!
Allow to further cool to room temperature and dig in face first with some chips or veggies! I love it best straight from the blender while Paul insists his be chilled for twenty minutes; enjoy it either way!
Serve with your favorite tortilla chips and an assortment of crunchy veggies for dipping!
Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it'll add a fire roasted flavor to the salsa. I like the bite of raw onion in my salsa and leave it off the roasting pan but feel free to roast those as well!
Once your tomatillos are done allow to cool for 10 minutes.
Once they've had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop.
Next add in your cilantro [add a little at a time, everyone seems to prefer a different amount!] and lime and grab some tortilla chips to taste as you go.
Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired.
I added a little extra since I love the smoky depth of flavor cumin adds to green salsa. Taste as you go and feel free to toss in extra cilantro or up the spice factor by adding in another 1/2 to whole jalapeno into the mix!
Allow to further cool to room temperature and dig in face first with some chips or veggies! I love it best straight from the blender while Paul insists his be chilled for twenty minutes; enjoy it either way!
Serve with your favorite tortilla chips and an assortment of crunchy veggies for dipping!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
