31 August 2012

Green Tomato Salsa Verde

Written by  Patrick Horan
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Spicy, smoky, sweet, and perfect for eating with chips or over meat, fish, or tofu. You'll need a blender or food processor for this. salsa verde

  • 4 green tomatoes
  • 2 cloves garlic
  • 2 medium or spicy peppers, like serranos or jalapenos, to taste
  • juice of 1/2 lime
  • 2 tablespoons fresh cilantro or oregano
  • salt and pepper
  • olive oil

First, grill tomatoes and peppers (or broil) for about 5 minutes to get some of the flavors going. Put whole cloves of garlic in 2 tablespoons of olive oil in a large saucepan. Roughly chop tomatoes and peppers (and remove seeds from peppers if you don't want it really spicy) and add them, heating with the garlic. Sauté for 10 minutes, until all the flavors are released. Add a half cup of water and the cilantro or oregano leaves, and cook for another 5 minutes.

Blend mixture. Add lime juice and salt and pepper to taste, stir, and cook on low for another few minutes until it has reached the consistency you want. Chill fully to use for dip, or serve warm with meat, fish, or tofu. I'm thinking fajitas!

Last modified on 30 September 2012
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