Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb. Some recipes call for boiling the tomatillos, but roas…
What you'll need
Ingredients
1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small onion, chopped
1 jalapeño chile, stemmed, halved, and seeded
1/2 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1 garlic clove, minced
2 teaspoons extra-virgin olive oil
¼ teaspoon sugar or agave nectar
Salt to taste
The method
Directions
01
Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
02
Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.) Makes about 2 cups
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Summer Salsa Verde
Prep
Cook
Yield
Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb. Some recipes call for boiling the tomatillos, but roas…
Ingredients
1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small onion, chopped
1 jalapeño chile, stemmed, halved, and seeded
1/2 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1 garlic clove, minced
2 teaspoons extra-virgin olive oil
¼ teaspoon sugar or agave nectar
Salt to taste
Cook Like James · The method
Directions
1
Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
2
Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.) Makes about 2 cups
Cook Like James
Easy Summer Salsa Verde
Prep
Cook
Yield
Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb. Some recipes call for boiling the tomatillos, but roas…
Ingredients
1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small onion, chopped
1 jalapeño chile, stemmed, halved, and seeded
1/2 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1 garlic clove, minced
2 teaspoons extra-virgin olive oil
¼ teaspoon sugar or agave nectar
Salt to taste
Directions
1
Place oven rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with aluminum foil. Toss half of tomatillos with vegetable oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatillos to food processor and let cool completely.
2
Halve remaining tomatillos and add to food processor with broiled tomatillos. Add onion, jalapeño, cilantro, lime juice, garlic, and 1/4 teaspoon salt. Pulse until slightly chunky, 16 to 18 pulses. Transfer to salsa bowl and let stand at room temperature for 15 minutes. Stir in olive oil and season with salt and sugar to taste. Serve. (The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.) Makes about 2 cups
