Salsa Verde

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Big news, people! This recipe of the week was chosen by YOU! That's right, you asked and we heard you loud and clear. You love Model Meals' salsa verde so much you want to bathe in it. 
While I'm sure tomatillos have some redeeming qualities for moisturizing your skin, I suggest sticking to glitter bath bombs and only using this salsa for eating purposes.
We love it poured over our pork carnitas, or you can drizzle it over an egg scramble to give your breakfast a punch of added flavor.
Make this recipe and feel like a badass, but whatever you do - do not touch your eyes after handling the serranos! 
Serves 5
*use organic ingredients whenever possible*
1 lb tomatillos, tops removed
2.5 tablespoons (roughly 1 medium sized serrano pepper) stemmed and seeded
1/4 cup cilantro (roughly 1/4 of a bunch)
1/2 cup (roughly 1 small white onion) quartered
1/5 tablespoons garlic, minced
Pre-heat oven to 425*. Pour a tablespoon of cooking fat on a baking sheet and spread coat it. Space your tomatillos, onion and serranos evenly on the baking sheet. Do not crowd them.
Roast the veggies for roughly 25 minutes. Check them occasionally. You want these babies to char, so flip them halfway through to get an even char.
Once the tomatillos, onion and serranos are charred, remove from oven. Put a pot on the stove over medium heat with a tablespoon of cooking fat, and saut é the garlic. Add the charred vegetables to the pot with garlic and cook for an hour over medium heat, occasionally stirring the mixture. Using an immersion blender, blend the vegetables together. You can also blend it in small batches using a food processor or blender. Refrigerate vegetable blend.
While it's cooling, get a new pot of water boiling on the stove. Have a bowl filled with ice water ready as well - you're going to blanch and shock your cilantro. Once the water is boiling, add your cilantro to the pot making sure it is submerged for about 10 seconds. Using a slotted spoon, remove the cilantro and immediately shock it in the ice bath, dunking and gently stirring it. Remove the cilantro to a separate bowl and pur ée it. Make sure the veggie blend is completely cool, then blend the cilantro purée with vegetable blend until evenly mixed into salsa. Buen provecho!

 

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