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Salsa Verde

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Salsa Verde

We incorporate this salsa verde into many of our dishes.  Outside of traditional Mexican food, it is also excellent for marinating chopped ham and sausage for breakfast dishes.  The recipe is not exact so you can adjust it according to your taste.  Make the salsa as spicy (or not spicy) as you would like by adjusting the peppers in the mix.

To make salsa verde cream dip, take a portion of the salsa and stir in some light sour cream {roughly 1/4 cup sour cream to 1 cup salsa.}  It makes a flavorful dip for chips and veggies and a creamy spread for sandwiches and burgers. 

Salsa Verde
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
This salsa verde makes a great marinade for meats in addition to being a flavorful and nutrient-packed dip.
Ingredients
  • 1 pound tomatillos
  • ½ of a lime
  • 1-2 jalapeño peppers
  • For a medium spicy salsa, add 1-2 serrano peppers
  • For a very spicy salsa, add ½-1 habañero pepper
  • 1 tsp salt
  • 1-3 garlic cloves
  • ½ of a white onion
  • 1 bunch of cilantro
  • 1-2 Tbsp Canola oil
Instructions
  1. Lightly coat a large pan with canola oil.
  2. Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
  3. Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
  4. Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
  5. Cool the salsa to room temperature.
  6. Cover it with plastic wrap and keep it in the refrigerator.

Salsa Verde

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