TANGY AND SPICY
Salsa verde or “green sauce” can be made in many ways. I suppose the main component is that it is green. However, it is a Hispanic sauce so to keep it authentic, it is important to use popular ingredients of Hispanic cuisine. For my salsa verde I picked up some tomatillos, serrano pepper, lime and cilantro to form the base.
The first thing I do when making a salsa is pan roast the ingredients. It seems to bring out the flavours while softening everything. It also gives it a bit of a smokey flavour. I find it makes everything blend better and keeps away the sharpness of each individual ingredient.
First, roast the garlic, serrano, tomatillos, and onion on a cast iron skillet until they get a char on them (approximately 10-15 minutes). Be sure to turn the ingredients once in a while so they cook evenly.
Once everything has a nice char, simply blend all the ingredients together. You can make it as green as you wish by adding more cilantro and/or parsley. You can also play around with how much onion and garlic you want. For me, I used 1/2 a seranno pepper which was plenty of heat for 4 tomatillos. I also used 1/4 a lime but if you like you could add more. Roast a bit more of the ingredients so that you have the flexibility to play with the sauce. Once the sauce is blended, finish it off by bringing it to a simmer for 5-10 minutes so it breaks down a bit more. This sauce pairs especially well with pan seared sea bass or even empanadas.
1/2 small onion
1/2 serrano pepper
2 garlic cloves
1/4 C parsley
1/2 C cilantro
2 Tbsp olive oil
salt/pepper to taste
1. Wash and peel tomatillos.
2. Lightly oil a cast iron pan.
3. Grill all the ingredients except lime, parsley, olive oil and cilantro for 10-15 minutes until an even char forms.
4. Blend the grilled ingredients with the remainder of the ingredients.
5. Simmer blended sauce in a pan for 10 minutes to combine flavours.
6. Salt and pepper to taste
Protein 2.5 g