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.
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
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.
Want more Mexican food?
Vegan Mexican Food
Vegan Mexican Pinto Beans
Vegan Spanish Rice
From blog of melissacrismon.com
Copyright 2022 Melissa Crismon
3 thoughts on “Salsa Verde”
I love salsa verde on enchiladas. So delicious with Spanish rice too. Awesome recipe, I use a similar one but mine is a little less spicy.
That sounds good. My next recipe will be enchiladas.
Oh nice, I absolutely love enchiladas.
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