Sorry. I was busy stuffing my face with this salsa.
This tangy, bright, spicy, perfect Salsa Verde.
Which is made up of deliciously grilled vegetables that are pulsed together in a food processor. SO EASY! And sooooooooooooo good.
Hello there fresh vegetables. You are about to be charred and blended into the most heavenly bowl of food in my refrigerator. Or America. Or the world.
Okay but seriously. This salsa is delicious. You know that green salsa they have at Chipotle? AKA my obsession. That was the inspiration for this. You can see little charred pieces of…charredness…in their salsa, so I don’t know if they roasted the veggies or grilled them but we obviously (if you have been reading this blog and know how obsessed I am with our grill) grilled them.
I know. I know. Those cross hatched grill marks. Just call me the grill master. Even though Seth mostly did this…shhhhh…
This really is such a ridiculously easy recipe. Especially if your husband is a griller, because then all you have to do is throw the vegetables that he grilled into a food processor with a few other things, turn it on, and you end with a perfect salsa verde!
Okay so lets talk about the jalapenos for a minute.
You really, really, really should remove the ribs and seeds after you grill them. We removed the ribs and seeds and threw the entire jalapeno in our salsa, and it was spiiiii-ccaaayyyyy. It mellows out once you let it sit in the fridge for a few hours, but I can’t imagine how spicy it would be with the ribs and seeds too. You can always set them aside and blend them in at the end if you taste it and it’s still not spicy enough for you – which, if so….you be cray cray.
So the spice levels are as follows:
No jalapeno = mild
1/4 to 1/2 jalapeno = medium
1 jalapeno (ribs and seeds removed) = spicy
1 jalapeno with ribs and seeds kept in = respect.
This salsa is the perfect balance of flavors. It has delicious depth from grilling the vegetables, tang from the lime, brightness from the cilantro, a bite from the red onion, a little extra flavor from the garlic clove, and a perfect undertone of tomatillos that is behind everything.
And the best part? This delicious salsa goes perfectly slathered on top of some delicious Huevos Rancheros, which I will be posting in a few days ;).
Woop woop! Yay Mexican food!
Random side note….Boone is absolutely, insanely, ridiculously afraid of the vet. He is totally fine until we are actually in the room and the vet techs try to do something to him (give him a shot, look at his eyes, etc…) and then all puppy hell breaks loose. It is actually pretty stressful and in the weeks leading up to a vet appointment I am just dreaaaaaading dreading dreading. Apparently this is really, really common with German Shepherds.
So anyway, since we just moved here we needed to get a new vet and a new heartworm prescription. So yesterday we went into the vet and the usual happened. Freaking out to the millionth degree.
So the lady (super SUPER nice, by the way), told us that we needed to reschedule for another day and she gave us these sedatives called “Aces” (I think?) that we are supposed to give him 2 hours before his appointment. So I gave it to him an hour ago….and this dude is OUT.
I hateeee itttttt…..he is totally not himself and I am worried that he is feeling uncomfortable or queasy or sad or…or…or…I DON’T KNOW BUT I JUST DON’T LIKE IT.
Ugh. Poor Boonie. He is acting super drunk.
Anyway…our appointment is in an hour…I’ll let you know how it goes.
In the mean time…salsa!!
- 8 tomatillos, husks removed and fruit washed well so the skin is no longer sticky
- ⅔ cups fresh cilantro
- 1 red onion, cut into thick slices (about 1 inch)
- 1 lime, juiced
- 1 jalapeno, seeds and ribs removed (if you want mild salsa, omit the jalapeno)
- 1 clove garlic, finely minced
- Heat your grill
- Drizzle a little olive oil over the tomatillos, jalapeno, and red onion slices along with a sprinkle of salt
- Grill the vegetables until they are charred and softened
- Add the tomatillos and red onion to a food processor
- Slice the jalapeno in half and remove all ribs and seeds. Add the jalapeno according to these heat levels:
- Spicy - entire jalapeno. Medium - ¼ to ½ jalapeno. If you want mild salsa leave out the jalapeno entirely.
- To the tomatillos, red onion, and jalapeno, add the lime juice, cilantro, and the minced garlic
- Blend until everything is pureed to the consistency you desire
- Taste and add salt
- Let this sit in the fridge for at least a few hours so it completely cools down and the flavors can meld together (it will get a bit less spicy as it sits in the fridge, too)
*This recipe is gluten free and vegan*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!