Olay, Salsa Verde

Categories:Ridge's Dishes
claire

Olay, Salsa Verde

imageAfter a little trip to Miami Beach, I fell in love with this dank green sauce often known as salsa verde. We went to this awesome taco joint called Taquiza and not only were the taco men legit, but the salsa was the best I’d ever had. I even had them squeeze the bottles into plastic baggies so I could bring the salsa on the plane! Salsa in eggs became a staple dish for the next week so naturally, I had to recreate my own. Kick it up a notch by adding more jalapeños to your batch.


Makes: 8 oz.

Hands on time: 5 minutes


Total time: 20 minutes

Ingredients:

8 tomatillos

1-2 jalapeños

½ cup onions

¼ cup cilantro (add more if you love cilantro)

2 tablespoons lime juice (1-2 medium limes, juiced) to taste

1 tsp salt

Instructions:


  1. Preheat the broiler. Move rack four inches below heat source in oven.
  2. Place jalapeños and tomatillos on rimmed baking sheet and broil for about 5 minutes, until you see black spots.
  3. Remove baking sheet and flip tomatillos and jalapeños with tongs then place back in oven for 4-6 minutes until black spots are spotted with bubble-like black dots.
  4. Meanwhile, blend chopped onion, cilantro, 2 tablespoons lime juice, and ½ teaspoon salt.
  5. Add tomatillos and jalapeños and their juices into food processor once broiled.
  6. Pulse until mostly smooth. Scrape down sides as necessary.
  7. Enjoy!

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