Salsa Verde is a type of green sauce that can be found in various cultures. My take on it reflects the Spanish culture. It's usually created from uncooked vegetables, but roasting the vegetables adds an extra layer of flavor. It makes the best salsa to top off tacos, burritos, enchiladas, breakfast omelets, or salads. You can also use this to make my Spicy Chorizo Breakfast Enchiladas.
Vegan, Gluten free, Paleo (Serves 6-8 people)
2 Garlic Cloves, roughly chopped
1⁄2 White Onion, roughly chopped
1/2 Bunch Cilantro
1 Lime, juiced
Baking & Spices
1⁄2 tsp Salt
1⁄2 tsp Cracked Black Pepper
1⁄2 tsp Garlic Powder
Oils & Vinegars
Extra Virgin Olive Oil
Pre-heat your oven to Broil. Move the rack about 4-5” below the broiler.
Wash all the vegetables and remove the tomatillos from the outershell. Place the Jalapeños and Tomatillos on a medium sized cast iron skillet. Drizzle Extra Virgin Olive Oil on top and broil for 5 minutes or until charred on top.
Turn the vegetables on the other side and broil for another 5 minutes or until charred on top.
Slice to tops of the jalapeños off add to a food processor with 2 roughly chopped Garlic Cloves, 1⁄2 roughly chopped White Onion, 1/2 Bunch Cilantro, the juice of 1 lime, 1⁄2 tsp Salt, 1⁄2 tsp Cracked Black Pepper, and 1⁄2 tsp Garlic Powder. Tip: Be sure to also add any juices that were left on the baking sheet. It will add more flavor and prevent the salsa from being too thick.
Pulse several times to a coarse puree. Cover and refrigerate in an airtight container until ready to serve. Tip: Add in water if the salsa is too thick and needs to be thinned
Now you have something cooked from the SOUL. Serve it to the CULTURE!