Bodacious Salsa Verde Recipes

BODACIOUS SALSA VERDE

Steps:

• Remove husks from tomatillos and cut into halves.
• Place the tomatillos, green chilis and onions cut side down on a foil-lined baking sheet.
• Place vegetables under a broiler (about 3 inches from broiler element) for 5-7 minutes or until skins are lightly blackened.
• Remove from oven and cool. Remove the outside skin from the tomatillas like you would a tomato.
• Place the tomatillos, onions, green chilis, jalapeno, and garlic into a food processor and pulse 4-5 times. Add remaining ingredients and pulse until desired consistency.
• Chill in refrigerator to allow the flavors to meld.
• Serve with tortilla chips of your choice.

SALSA VERDE

Steps:

• Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.
• Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.
• Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.
• Note: This recipe is not meant for canning.
• Make Ahead: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.
• Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. (Some of the liquid may separate out when it's defrosted, or it might get a bit watery, but you can correct that by reheating it.)

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!