Author Notes: I wanted to be true to the ingredient, as well as create a great summer dish. This salsa verde is fresh and packs a heat that is short lived, but dynamite while in process. The salsa verde can be served with homemade tortilla chips, enchiladas or southwestern omelet. However you like your salsa verde, this is a perfect fix. Enjoy! - Table9 - Table9
Food52 Review: This recipe is so easy and fully accentuates the flavor of this versatile pepper. The salsa is full-bodied and the cilantro and lime are perfect accompaniments. Table9 indicates that the recipe "serves a crowd," but don't count on it! We served the salsa with chips and quesadillas at a back-to-school picnic and it disappeared! This yummy relish will definitely be a new addition to my recipe arsenal. - WeLikeToCook
Serves a crowd
- 1 tablespoon Canola Oil
- 10 Serrano Chilies, stems removed
- 1 Shallot
- 2 Garlic Cloves, Peeled
- 1/2 cup Cilantro
- 3/4 cups Water
- 1 teaspoon White Vinegar
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Sea Salt
- 1 Lime, Juiced and Zested
- In a large skillet, heat canola oil over medium heat and sautee the chilies, shallot and garlic cloves. Cook for 10 minutes or until shallot is transparent.
- In a food processor, pulse the chilies, shallot and garlic cloves a few times to combine. Add cilantro, water, vinegar, cumin and salt. Puree until smooth. Add more sea salt if needed. Garnish with cilantro.