salsa verde

(Sept. 23, 2022) Simplicity at its finest is a theme that is straightforward, but is emulsified with subtle intricacies.

Because of the minimalism, every minute detail is exposed and therefore perfection is a must.

With that thought in mind, let us take a closer look at salsa verde.

This flavorful sauce dates back to the Aztec Empire. It was originally a condiment used to flavor meats. As time passed, so did its uses.

Salsa verde is a type of spicy, green sauce in Mexican cuisine that is comprised of tomatillos, green chilis, onions, garlic, cilantro, lime juice and salt.

There is no set recipe, one’s taste buds are the deciding factor.

Lime juice or lime zest is not traditional, but the “fruitiness” brightens the dish and enhances the overall flavor.

Roasting is not the only method of cooking. If one prefers a more smokey, charred effect, broil or grill the vegetables.

If you are unable to find tomatillos, you can use green tomatoes, though the flavor and texture will not be the same.

The texture of the salsa itself can be made by a food processor or chopped by hand; it all depends on the consistency one wants.

In addition, the thickness of the salsa can be increased by reducing it on the stovetop. This will also enhance the intensity of the dish.

If one wants to extend the shelf life, add a splash of vinegar. You can also freeze it in an airtight container or an ice cube tray for smaller usages.

Salsa verde is notoriously paired with chips but there are many other uses.

Grilled proteins topped with salsa verde are a great combination. The charred meat and bright, punchy finisher take the dish to a new level of complexity and taste.

Tortillas and salsa verde go hand in hand. Tacos, burritos, tostadas and quesadillas are a perfect pairing and a combination hard to beat.

Instead of just adding a sprinkling of chopped parsley to rice, hit it with a little salsa verde. The acid and herbal flavor will change the bland carbohydrate.

Eggs are a wonderful canvas for foods. Their subtle delicate texture highlights an array of ingredients.

Instead of hot sauce, consider salsa verde. Something so simple can make a huge difference in taste and presentation.

Fanatic sport fans are glued to the TV and the menu must match the level of excitement. Appetizers are a smart move for they appease the hungry crowd while waiting for the main course.

Salsa and chips are one of the most popular starters. But does jarred salsa make your festivities memorable? The answer is obviously no.

Entertaining is predicated on uniqueness and the element of surprise.

Tortilla chips accompanied with salsa verde and grilled salsa will score points with friends and family. Both dishes are easy to make, packed with flavor, and will wow your guests.

The following recipes can be modified for personal preference. Enjoy!

Salsa Verde


1 ½ pounds tomatillos

1 large white onion, quartered

4 large cloves garlic

1 bunch of fresh chopped cilantro

juice of 1 ½ limes

2 jalapenos

kosher salt to taste

1. Remove the husks of the tomatillos and wash them along with the jalapenos.

2. Spread the tomatillos, onion, garlic and jalapenos on a parchment-lined baking tray and roast in a pre-heated oven for 15 minutes at 400 degrees.

3. Once roasted, allow the ingredients to cool so you can handle them to remove the stems and seeds of the jalapenos.

4. Transfer all the ingredients to a blender or small food processor and blend to your preferred consistency. Then add cilantro, lime juice, and salt. Pulse a few more times until fully incorporated.

5. Taste and adjust seasonings if necessary.

Grilled Salsa

2 ears of corn, silks removed

2 medium zucchini

1 orange bell pepper

1 poblano pepper

1 medium red onion

2 jalapenos

2 tablespoons olive oil

6 Roma tomatoes

2 teaspoons lime zest

2 rounded tablespoons chopped cilantro

2 teaspoons jarred garlic

kosher salt to taste

1. Place corn with husks attached in a bowl of cold water for 15 minutes. Remove corn, place on a draining tray or cooling rack, and allow excess water to drain.

2. Heat coals or gas grill for direct heat. Place the corn, zucchini, bell pepper, poblano, onion and jalapenos on grill. Cook until a nice sear is obtained.

Remove vegetables from the grill and allow to cool.

3. Remove seeds and stems from the bell pepper, tomatoes and jalapeno.

4. Finely chop the vegetables and place in a large bowl. Add the remaining ingredients and mix thoroughly. Taste and adjust seasonings if necessary.

Secret Ingredient – Simplicity. “Simplicity does not precede complexity, but it follows it.”

– Alan Perlis

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