Salsa Verde
January 25th, 2012
I am so in love with this salsa verde. It’s bright and fresh and so full of flavor. There is nothing in this but raw vegetables (so it couldn’t be healthier!) and herbs and it will delight you!
I know the green tomatoes are a little random in January- but our local grocery store is packed with them?? Is that weird or what?
I have been using it as dip, as salad dressing, as marinade and sauce for chicken and pork. It would be amazing served with carnitas or mixed in with sour cream to make a delicious crème for dishes like shredded pork burritos, shrimp tostadas and roasted vegetable enchiladas.
I have a yummy dish coming up that this will be just perfect for!! In the mean time I am knee deep in tortillas chips and salsa verde…
Salsa Verde, makes 4-5 cups
3 cups green tomatoes, cored and chopped
2 cups tomatillos, chopped
1 jalapeno, chopped (most of seeds removed)
4 garlic cloves, peeled
½ yellow onion
½ cup cilantro
Kosher salt to taste
Throw everything in the bowl of a food processor and puree until smooth.
Season with Kosher salt.
Lol! Pretty easy huh!?
What a delicate color! Perfect for cold, gloomy winter weather. Do you know how to make that green sauce served at Indian restaurants? I love that stuff.
4:10 am on January 25th, 2012
the easiest recipes are the best! this sounds so good…fresh salsa is definitely my favorite way to eat it.
5:01 am on January 25th, 2012
I love idea of using a salsa verde for a marinade! I immediately thought of using it for the chicken I want to roast tonight. Thanks for the inspiration!
6:44 am on January 25th, 2012
I love salsa verde, I hope my store has some green tomatoes!! This shade of green is just gorgeous! Thanks for the sharing.
7:22 am on January 25th, 2012
There’s not a green tomato to be had in our store, but I can’t wait! Looking forward to making this recipe…as soon as possible!
8:19 am on January 25th, 2012
Oh Vicki! I don’t know what your talking about- but I am going to look into it!
8:20 am on January 25th, 2012
Me too Heather!!
8:21 am on January 25th, 2012
Oh good! Yes! delicious over simple roast or grilled chicken!
8:22 am on January 25th, 2012
Love this recipe! It will be a great way to use up all those green tomatoes out of my garden. Seems like I always have tons of them come end of September.
10:06 am on January 25th, 2012
It’s the curse of the Northwest! Most of my tomatoes never make it to the ripe stage!
10:38 am on January 25th, 2012
I think Vicki’s talking about fresh mint chutney, and it is divine! Not sweet at all, and you wouldn’t necessarily know mint was one of its main components.
7:49 pm on January 25th, 2012
I really love salsa verde. Much more than a red salsa. The piquancy of the tomatillos pairs well with so many things – tortilla chips or course, but fantastic with grilled meats.
6:06 am on January 26th, 2012
Such a vibrant and pretty green salsa :)
2:03 pm on January 26th, 2012
Ooh! It’s pretty! And it looks tasty!
I totally am hearing you with the carnitas. Love love anything even remotely Mexican inspired.
1:47 pm on January 30th, 2012
Lovely color of fresh salsa verde — drool worthy for sure :)
4:12 pm on February 7th, 2012
I know Italian recipes for “salsa verde” Here we use to put on “bollito” that is tipical of fall/winter Italian meals.
If someone is interested just ask! :) Lovely recipes btw
8:26 am on August 8th, 2012
Thank you so much Alice! I would love to hear about Bollito!
9:00 am on August 8th, 2012
I can’t wait to make this! I am looking forward to the chili verde recipe that has this listed. Is there a way to make it without the green tomatoes?
2:04 pm on October 18th, 2012
sure- just sub yellow tomatoes or just use all tomatillos
7:18 pm on October 18th, 2012
I have an overload of green tomatoes as it turned cold before my tomatoes turned red. Have you ever froze or canned this recipe?
11:55 am on October 31st, 2012
No, but if you try it please let me know how it turns out!!
12:38 pm on October 31st, 2012