Simple Salsa Verde

Simple Salsa Verde

Salsa verde = green sauce. The name is as simple as this recipe. The name may be simple but the complexity of the flavor is not.

Roast. Puree. Pour. Eat.

Roasting tomatillos, onion, garlic and jalapeno changes and deepens the flavors of these vegetables and aromatics. It softens the harsh edges of the jalapeno and brings out the sweetness of the garlic and onion.

Whether food processor, blender or mortar and pestle are used, the end result is the same. A smoothly textured salsa that works as a dipping sauce, layering sauce and cooking sauce.

Simple Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 pound tomatillos, papery skins removed
  • 5 garlic cloves
  • 1 red onion, peeled and quartered
  • 1 jalapeno pepper, stem removed
  • 1 bunch cilantro
  • 1 teaspoon sea salt
  • juice of 1 lime
Instructions
  1. Heat oven to 400° F.
  2. Place tomatillos, garlic, onion and jalapeno onto a sheet pan or into a roasting pan.
  3. Roast the vegetables for 30 minutes, remove from oven and cool.
  4. Place the roasted vegetables, cilantro, salt and lime juice into a food processor.
  5. Puree until smooth.
  6. Place into an airtight container until ready to use.

 

Simple Salsa Verde

 

Hatch Chile Time!

Hatch chile’s are being picked off bushes at a record pace, trying to keep up with the demand. I am one of those demanding Hatch chiles, because you can only get them fresh once a year.

While I am waiting I’ll share some recipes I have developed using Hatch chiles in the past.

Look for all new Hatch chile recipes soon!

 

Hatch Chile-Lime Salsa | Black Girl Chef's Whites

Hatch Chile-Lime Salsa

 

Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

 

Slow Cooker Pork with Hatch Chile Sauce | Black Girl Chef's Whites

Slow Cooker Pork with Hatch Chile Sauce

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

Slow Cooker Hatch Chile Pot Roast

Hatch Chile-Lime Salsa

Hatch Chile-Lime Salsa | Black Girl Chef's Whites

 

Hatch Chile season is here!

That makes me a very happy woman. The flavor of a roasted Hatch chile is one I adore. Chile peppers are often feared by some because they think they will be too hot. All chile peppers are not the mouth burning, tear inducing variety. Some are very mild and sweet, and add tremendous depth and flavor to a dish.

Hatch chiles come in both a mild and hot version, so it is easy to find your heat intensity level. I used mild Hatch chiles in this salsa recipe, as well as in the Avocado and Potato Salad with Hatch Chile Vinaigrette I made. In fact, I am going to make that potato salad again, and soon!

This recipe calls for roasted Hatch chiles. For a great tutorial on how to roast chiles I am going to send you over to my friend Dorothy’s fabulous blog Shockingly Delicious. While you’re over there you may want to check out her post “40 Best Recipes for Hatch Chiles You Need Right Now” so you can be ready to make a lot of chile deliciousness!

This salsa is excellent with tortilla chips, or as a topping for burgers, grilled chicken or fish. As I was making it I knew I wanted to put it on top of some grass fed Angus beef burgers I had. I also added a few crumbles of Mexican Cotija cheese, whose flavor is somewhat like Feta. You almost didn’t get to see a picture of the burger, because once I got it photo ready it was all I could do to actually take the picture and not eat the burger! I didn’t even wait and get my lighting right! Once I snapped a few pictures that burger disappeared faster than the speed of light! Yes I exaggerate, but I really did inhale it. The beefiness, the salty cheese and the simple yet complex flavors of the salsa brought it all together.

Damn, I want another burger right now! Excuse me, I have to get back to the kitchen. . .

 

Grass Fed Angus Burger with Hatch Chile-Lime Salsa | Black Girl Chef's Whites

 

 

Recipe: Hatch Chile-Lime Salsa

Ingredients

  • 1 pound fresh tomatoes, seeded and diced
  • 1 large shallot, minced
  • 1/2 cup diced roasted hatch chiles
  • 1 teaspoon sea salt
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon ground chipotle chile pepper
  • juice of one lime

Instructions

  1. In a medium bowl, mix together all the ingredients.
  2. Place the salsa into the refrigerator.
  3. Let the salsa sit for at least 2 hours to let the flavors meld.

Preparation time: 10 minute(s)

Copyright © Cheryl D Lee.

Foods from Chile Underground Dinner Party

Photo courtesy of Phu Son Nguyen

I just hosted my first Underground Dinner Party! Sounds so illicit doesn’t it? Bootleg whiskey and gangsters (more on them later) is what comes to mind when I think underground.  But that wasn’t really the case at all!

This Underground Dinner Party was hosted by Foods From Chile, and took place in five cities across the United State at the same time. Along with my little soiree in Pasadena, there were other dinners in Los Angeles, as well as New York, Washington DC, Miami and Chicago. The best part was getting to invite some of my blogger friends to enjoy some of the fantastic foods grown by the Chilean people.

Photo courtesy of Phu Son Nguyen

Jackie from Domestic Fits, Greg from Sippity Sup, Chef Louise from Geez Louise, Lana of Bibberche, Cathy the ShowFood Chef and Allison, who has one of the coolest new food porn sites Fridgg came to enjoy the food. And last but certainly not least Phu Son Nguyen, Allison’s boyfriend, who tirelessly took incredible photographs of the entire party.

Photo courtesy of Phu Son Nguyen

I love this picture of Greg because he has a glass of wine in one hand and a spoon in the other. Why? Because he’s a food blogger! We do that kind of thing! And no, I am not wearing shoes.  I am not a big shoe wearer at home, even when I am hosting a party!

Photo courtesy of Phu Son Nguyen

I love Allison’s smile. So open and beautiful. She is a gem. Unless she is flashing gang signs. . .

Photo courtesy of Phu Son Nguyen

That’s actually Cathy flashing the gang signs, the Fridgg gang that is!  If you love to look at pictures of food, which I assume you do since you read food blogs, head over to Fridgg. You’ll find lots of food porn over there!

 

Chile is located at the bottom of South America, in the Southern Hemisphere. While we are enjoying our winters here in North America, Chile is experiencing their summer. That is why they are able to import fresh summer fruits and vegetables, so we can enjoy them year round.  Our dinners featured fresh raspberries, clementines, blueberries, cherries, avocados, almonds, walnuts and Chilean olive oil.  All these items are now being harvested in Chile.  The salmon fillets I cooked for dinner were flown overnight from Chile right to my doorstep. Talk about fresh!

The Endive Salad, made by my sous chef for the evening, Chef Louise, was so pretty, with endive leaves filled with fresh clementine pieces, raspberries, Chilean goat cheese and micro kale. It was then drizzled with Chilean olive oil.

Photo courtesy of Phu Son Nguyen

That’s Chef Louise serving her lovely salad to Lana and Cathy below.

Photo courtesy of Phu Son Nguyen

The Chilled Avocado Soup was one of the favorite dishes of the evening.  Avocados are always in my fridge, though I usually just slice, salt and eat them. Now, I will be making this chilled soup with them.

Photo courtesy of Phu Son Nguyen
Photo courtesy of Phu Son Nguyen

 

The fresh fruit salsa was colorful and bright with flavor, the perfect compliment to the rich salmon.

Photo courtesy of Phu Son Nguyen

 

Photo courtesy of Phu Son Nguyen

 

Photo courtesy of Phu Son Nguyen

The salmon was served on top of the black rice, which made for a beautiful presentation! Almond accented bread crumbs covered the intense pinkness of the salmon covering the intense blackness of the rice. And it was good.

Photo courtesy of Phu Son Nguyen

My guests enjoyed Chilean wines along with their dinners.  I am a casual kind of hostess, so I made the dinner buffet style, instead of a formal sit down dinner. Everyone served themselves, and we ate, drank and were merry as could be!

Photo courtesy of Phu Son Nguyen

 

Photo courtesy of Phu Son Nguyen

See the lovely lady in the cool skirt above? That’s my friend Michelle, who I have known since we were 12. We met a music camp, were I played violin and she played clarinet. Yes, I embrace my geekiness, and wear my nerdette hat proudly! She doesn’t write a food blog, but is a very talented interior designer. Next to Michelle, in the lovely rose blouse is Jackie, who has this recipe for candied bacon on her blog that makes me cry tears of joy. Seriously.

Photo courtesy of Phu Son Nguyen

We even had entertainment during dinner. She isn’t exactly Alicia Keys, but my baby girl played a piano composition for us! She was so proud of herself when she heard the applause! She even took a bow!

Photo courtesy of Phu Son Nguyen

We enjoyed our sweetly juicy Cherry Berry Crisp along with more Chilean wine and conversation. The good people at Food From Chile provided my guests with lovely parting gifts stuffed with Chilean goodies, including wine, olive oil and Chilean Merken spice.

Photo courtesy of Phu Son NguyenPhoto courtesy of Phu Son Nguyen

A good time was had by all, though that could have been all the Chilean wine.

Photo courtesy of Phu Son Nguyen

If you would like the recipe for the Avocado Soup, Endive Salad or Cherry Berry Crisp, please visit the Foods From Chile website.  I’ll give you the salmon recipe in my next blog post, so stay tuned!