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Posts Tagged ‘salsa verde’

This salsa is delicious, healthy, and takes about 10-15 minutes to make. What’s not to love?! My parents want me to sell it in 16 oz. containers. I’ll have to think about that. Meanwhile, here’s the recipe for a mildly spiced yet  flavorful and refreshing salsa. The charred flavor makes my salsa unique and basil provides a more sweet herb flavor. Add a little sweetness and you have a tasty salsa, perfect for topping burgers, tacos, or your tortilla chip—the best of which would have to be Xochitl corn chips.

Ingedients:

  • 2 poblano peppers
  • About 6 plum tomatoes
  • 1 clove of garlic, minced
  • 1 small shallot, diced
  • 1/2 jalapeño, diced (for a mild salsa)
  • small handful of cilantro, roughly chopped
  • small handful of basil, roughly chopped
  • salt
  • 1/2 lime
  • 1 tablespoon of honey
  • hefty pinch of sugar
  • 1/4 of a 16 oz. can of corn
  • 2 tablespoons of diced red onion
1. Set the grill to medium-high heat and char the poblanos. They should be covered in black blisters. Cut them in half and remove the stems, seeds and inner membranes. Roughly chop.
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 2. Quarter the plum tomatoes and put in a food processor with the poblanos, the garlic, the shallots, the jalapeños, the herb and a few pinches of salt. Use the chop setting and pulse. Pulse in lime juice, honey, and sugar.
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3. Taste for sweetness (honey/sugar), salt (be generous), acidity (lime), heat (jalopeño), and herb action.
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4. In a hot saute pan, cook the corn until it browns and add to the salsa. Mix in diced red onion.
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Replace the tomatoes with grilled tomatillos (the fruits that look like green tomatoes with husks) for a salsa verde.

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