Salsa Verde
For those who are not familiar with tomatillos, introduce them to your kitchen by adding them to your next shopping list. A staple in Mexican cuisine, this fruit is the key ingredient to your salsa dance into the lively flavors that develop from the fresh ingredients in this Salsa Verde.
Ingredients
- 2 pounds tomatillos, husked and rinsed
- 2 sweet onions
- 10 cloves garlic, peeled
- 2 jalapenos peppers (use Serrano peppers for more heat)
- 1 red bell pepper
- 1 green bell pepper
- 2 teaspoons olive oil
- 4 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 cup cilantro, roughly chopped
- ½ cup chiffonade basil
- 3 avocados
- 3 limes, juiced and zested
Instructions
- Preheat your grill to a medium to high heat.
- Remove the tomatillos, rinse and cut in half.
- Peel and slice the onions into 2 inch thick rings.
- Place the tomatillos, onions, garlic, red and green peppers, jalapenos in a large mixing bowl, drizzle with olive oil and season with salt and pepper.
- Place all ingredients on a lightly oiled hot grill or stovetop griddle.
- Grill each side of the vegetables until slightly blistered and tender.
- When cooled cut the jalapenos and peppers in half and scrape out the seeds.
- Discard seeds and stem.
- Meanwhile, half the avocados, remove the pit, and scoop out the flesh.
- Rough chop the tomatillos, peppers, onions, garlic and avocados. It’s ok to be a little chunky, it’s a salsa!
- Place chopped ingredients into large mixing bowl.
- Add cilantro, basil, cumin, paprika and lime juice and zest. Mix well.
- Serve with your favorite tortilla chip!
Quick notes
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.
