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Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce recipe. You can also fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. Try this sauce with our dinner-served-cold recipes: salmon, lamb, chicken, or beef.
- 1¼ cups extra-virgin olive oil
- ½ cup sherry vinegar or red wine vinegar
Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Grilled Serrano Salsa Verde
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Make this zesty sauce fresh every day. It’s a great topper for tofu, tacos, rice bowls, and more.
- 1 bunch fresh cilantro
- 3/4 cups olive oil
- 1 grilled or roasted serrano chile
- 1 Tbs. champagne vinegar
- 2 small or 1 large grilled garlic cloves
Combine all ingredients in bowl of food processor with 1/4 cup water. Blend until smooth.
- Calories 121
- Carbohydrate Content 0.5 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 2 g
- Sodium Content 1 mg
- Sugar Content 0.5 g
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This technically is not a salsa. But, bear with me fellow snobs. Curtido is a Salvadoran slaw/relish often served with pupusas (which I am making tomorrow). But, I have modified my curtido to also include serrano chiles and cilantro.
Ingredients: ½ head green cabbage, cored and shredded, 1 small white onion, sliced, 2 grated medium carrots, 1 cup cilantro, 2 serranos, 4 cups boiling water, 1 cup white wine vinegar, 1 tbs dried oregano, 2 tsp kosher salt.
In a large bowl, combine cabbage, onion, carrots, serranos and toss. Pour the boiling water over the vegetables and toss again. Let sit for 10 minutes, then drain. Combine and mix the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and liquid to an airtight jar. Chill in the refrigerator overnight. Serve with pupusas.
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What You’ll Need To Make Restaurant-Style Salsa
As you can see, this salsa recipe calls for three serrano peppers. Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa.
Using Green Tomatoes in Salsa
As I mentioned, traditional salsa verde recipes call for tomatillos. Cousins of tomatoes, tomatillos resemble green unripened tomatoes but are surrounded with a dry papery husk. While green tomatillos are tart and not overly juicy, if allowed to ripen to a light yellow, they sweeten and are delicious raw in salads.
Depending on where you live, it might be difficult to find tomatillos in the grocery store. If you can’t find them, green tomatoes make an excellent substitute.
Like tomatillos, unripened tomatoes aren’t very juicy. Eaten raw, green tomatoes may cause stomach trouble for some people, therefore it’s best to cook them – like fried green tomatoes. This salsa is cooked to soften the tomatoes so they’re easier to digest.
Making Green Tomato Salsa Verde
You have a couple options to cook the green tomatoes for salsa.
BROIL: Cook the tomatoes (and the jalapeno) under the broiler in the oven before making the salsa. To do this, place them on a sheet pan and broil until they turn from green to olive-green and begin to brown/blacken in spots. Then, turn them over and repeat.
Place all of the ingredients in a blender and process to your desired consistency.
Add all of the ingredients to a food processor and process until finely chopped. Don’t worry about over processing the salsa. It will not liquify. In fact, you may need to add a small amount of water to encourage the process.
If you like smoother salsa, you can pour the processed salsa into a good blender and blend until you are happy with the consistency.
SIMMER: I simmered my finished green salsa on the stovetop until the color changed from bright green to yellow green.
IMPORTANT: Let the salsa cool before serving. The flavor changes upon cooling, so make adjustments to flavor after it cools. For the best flavor let the green salsa sit overnight in the fridge, then make final adjustments to the flavor. I add just enough salt to make it taste good, a little sweetener to mellow and round out flavors and, if needed, a squeeze of lime juice for brightness.
What Goes With Green Tomato Salsa?
The bright flavor makes this green tomato salsa a compliment to so many dishes. I often use this salsa verde recipe to spoon on my morning eggs. It’s also fabulous spooned on top of grilled meats and seafood or even on cauliflower rice. Try it on these keto fish tacos by Keto Diet App.
Spooning this vibrant sauce over keto beef tacos or taco pie is amazing. Likewise, you could add even more flavor to this Chicken with Poblano Peppers and Cream by topping it with a spoonful of this green tomato salsa.
And while it makes a delicious compliment to so many main dishes, I’d be out of line if I didn’t mention its serious snacking potential. This salsa recipe is excellent to dip low carb tortilla chips or quesadillas into, making it something you could serve up as a snack when you are watching the game.
Fire Roasted Salsa Verde Recipe
Roast the Chili peppers, garlic and tomatillos on your grill until they feel soft to the touch. Remove the skin and seeds of the Poblanos. Remove the skin of the Serrano and Jalapeño, and either keep the seeds in there to make the salsa spicy, or remove those too.
Put everything in the blender, including any accumulated juice from the tomatillos, the juiced lime, Adobo Seasoning and cracked pepper. Pulse for 30-35 seconds.
Preheat an outdoor grill or grill pan to medium-high heat.
Meanwhile, prepare the cilantro sauce by pureeing all the ingredients in a blender until smooth. Transfer to a small bowl and set aside.
Segment the citrus fruit. Start by slicing off the rind and the pith (white part) with a knife. Once all the white pith is removed, hold the fruit over a medium bowl as you make V-shaped strokes with a small knife in between each membrane to remove the fruit. Squeeze the remaining membranes to release any leftover juice. Stir in the salt, cilantro, and salsa verde.
Brush the hot grill to clean the grates. Season the fish with salt and pepper. Grill for two to three minutes per side, until the fish flakes and becomes firm.
To serve, place 1/2 cup citrus salsa on a plate. Top with a piece of fish and drizzle on one tablespoon cilantro oil.
25 Homemade Salsa Recipes That’ll Always Beat the Jarred Stuff
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Any time you fire up your charcoal grill, you should make some salsa. Try this rustic grilled tomato salsa or salsa de jitomate asado.
The rich smokey flavor is the perfect accompaniment for carne asada or grilled quesadillas or even just chips.
Grilled Tomato Salsa
How to Make
Here is the ingredient list to make about 4 cups of salsa.
- 7 medium plum tomatoes
- 1 medium white onion
- 2 serrano chiles
- 2 cloves of garlic
- 1 teaspoon salt
- 3 tablespoons water
Grilling Develops Maximum Flavor
Blackening the tomatoes, onions, and serrano chiles is the most important step when preparing this salsa. Hot coals are the key. Grilling vegetables until they are charred concentrates the flavors and adds a rich smokiness. The smoke from the charcoal permeates the vegetables.
Grilling Tomatoes, Onions and Chiles
Easy to Make
All of the ingredients. Ready to be turned into salsa.
Charcoal Grilled Tomatoes, Onions and Chiles
Add the ingredients to your blender with 3 tablespoons of water. Coarsely blend.
Tomatoes, Onions and Serrano Chiles Ready to Blend
That’t it! The salsa is ready to use.
What are you going to top with this salsa?