Cathy's Kitchen Prescription LLC
Mexican Salsa Verde
Who doesn't adore the citrusy, spicy zip of a great Mexican salsa verde? Here I roast the tomatillos and sauté the onions and chiles to intensify their flavors. Use salsa verde as a dip with baked oil-free corn tortillas, lavished over your favorite Mexican dishes, or to liven up simple beans and vegetables with pizzazz. This recipe makes a salsa with a moderate spicy buzz, but you can dial the chiles up or down as you like.
Makes 2½-3 cups Prep time = 15 minutes Cooking time = 30 minutes
1 pound tomatillos, papery skins removed and washed well
1 medium white onion, large dice
2 large cloves garlic, minced
No-sodium veggie broth to deglaze pan
1 jalapeño pepper, seeded, large dice
4 serrano peppers, seeded or 1 green Thai chili, large dice
2 tablespoons dried yerba buena leaves (spearmint) or 4 tablespoons fresh spearmint
1 bunch scallions or 1 large Chinese scallion, sliced crudely
1 packed cup cilantro leaves and stems
Zest and juice from 1 organic lime
Shiro miso to taste
Garnish with additional cilantro leaves and thinly sliced scallion.
Line a roasting pan with parchment paper and broil the whole tomatillos for about 6 minutes or until toasted on top. Turn upside down and broil underside for another 6 minutes or until it is lightly browned. If the pulp is not yet soft, lower the oven temperature to 400°F/204ׄ°C and roast until they soften and begin to collapse.
Heat a skillet for 3 minutes over medium heat. Dry sauté the onion, stirring, until lightly caramelized. Deglaze the pan with a splash of broth. Add the garlic, and after a minute add the peppers, yerba buena and scallion. Cook for a few minutes more to blend flavors.
Transfer sautéed veggies, cilantro and tomatillos to a food processor. Pulse to make a chunky salsa. Add lime zest and juice. Season with miso. Taste to correct seasonings.
Salsa verde is best enjoyed freshly made and at room temp. Garnish with additional fresh cilantro leaves and scallion.
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