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Salsa Verde by
Chef Ryan Zale

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

  1. Preheat your grill to a medium to high heat.
  2. Remove the tomatillos, rinse and cut in half.
  3. Peel and slice the onions into 2 inch thick rings.
  4. 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.
  5. Place all ingredients on a lightly oiled hot grill or stovetop griddle.
  6. Grill each side of the vegetables until slightly blistered and tender.
  7. When cooled cut the jalapenos and peppers in half and scrape out the seeds.
  8. Discard seeds and stem.
  9. Meanwhile, half the avocados, remove the pit, and scoop out the flesh.
  10. Rough chop the tomatillos, peppers, onions, garlic and avocados. It’s ok to be a little chunky, it’s a salsa!
  11. Place chopped ingredients into large mixing bowl.
  12. Add cilantro, basil, cumin, paprika and lime juice and zest. Mix well.
  13. 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.

blogRecipesappetizersbasilChef Ryan Zalecilantrocondimentseasygame daygluten freesalsavegetarian
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