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Porch Light Latin Kitchen’s Salsa Verde

Food Network Canada
PREP TIME
1h 5 min

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Yields 1 1/2 quarts.

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Ingredients

20
tomatillos, husked and washed
2
jalapeños, stemmed
½
medium medium Spanish onion
½
bunch fresh cilantro, stems and leaves
½
cup agave nectar
6
- 8 limes, juiced
Kosher salt
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Directions

Step 1

Preheat a wood-burning or charcoal-burning grill according to manufacturer’s instructions, 20 to 30 minutes. Place 5 of the tomatillos and both the jalapeños on the grill. (The goal here is to blacken the skins.) Use long tongs to turn each vegetable so the entire outside is grilled, 3 to 5 minutes total. Allow to cool down, then remove the stems from the jalapeños.

Step 2

Roughly chop the 15 remaining raw tomatillos, the grilled tomatillos, the jalapeños, the onion and the cilantro. Transfer all the vegetables to the bowl of a food processor or blender. Pulse a few times to get things broken down a bit and then blend until mostly smooth.

Step 3

Add the agave nectar and begin to add the lime juice to taste (if you want more tart, add the juice of all 8 limes), then add salt to taste. Give it another pulse to blend the last ingredients. It is now ready to serve. This salsa is very versatile. I pair it with pork and chicken and use it as a dip for chips.

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