Salsa Verde

Salsa Verde with boiled pinto beans, Spanish rice, and a corn tortilla. Pic by M.C.

I love salsa verde on boiled pinto beans and Spanish rice. Renaissance Man likes me to blend a cup of salsa with half an avocado the way they do at a restaurant called SuperMex in Long Beach, CA. They put the guacamole in their burritos. He found the restaurant during his Navy days and became a super fan.

This recipe is not a family recipe. I remember years ago writing it down from a lady on a San Diego news food segment.

Salsa Verde
12 tomatillos, medium
4 serranos with seeds
1 white onion, sliced 1/4 inch thick
3 garlic cloves
1/2 cup water
1/3 cup cilantro, chopped with stems and leaves
1 tsp. sea salt

Yield: 2-3 cups, 12 Servings

Directions:
Raise the rack close to the boiler. Heat the broiler. Line a cookie sheet with foil. Take skin off tomatillos and garlic. Wash veggies. Cut off top of serranos. Line up tomatillos, serranos, onion, garlic on the cookie sheet. I don’t use two cookie sheets. Instead, I use one and watch the tomatillos and take them out using tongs before the onion is roasted. (The tomatillos may burst and make a mess of your oven.)

Roast veggies for 15-20 minutes. Sometimes the onion takes longer.

You can use a blender or food processor. I like my Vitamix because I can put hot food in the container. Then add all the other ingredients. I blend the cilantro too. If you want you can chop the cilantro and stir it into the salsa.

Happy Vegan!

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita
Vegan Mexican Pinto Beans
Vegan Spanish Rice
Nopales

From blog of melissacrismon.com

Copyright 2022 Melissa Crismon

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