I think by now you all know that I am a big fan of multitask sauces and recipes. I use my rubs for all different types of proteins and applications from Mexican to Asian and anywhere in between, I use bread for toast, sandwiches, puddings and other desserts, and so on. So it's a no brainer to me that I love salsa. Aside from its obvious dip status, its applications are seemingly endless: making tacos? scoop it on; miracle rice? add a dollop while cooking for a full flavored side; eggs? Take them to another level; chicken, pork, beef, seafood? Slow cook in salsa for a delicious stewed dish; Soups? Start with a cup of salsa and build up, the flavor depth with amaze you! And one of my favorites? Enchiladas! Yes, use that salsa for your enchilada sauce and you'll be oh so pleasantly surprised - but tortillas? keto? paleo? Don't worry, I've got you covered. But let's work on that salsa recipe first.
Ingredients
4 Tomatillos, quartered (can sub for tomato in a pinch but your resulting salsa will not be green and will have a little bit of a different flavor)
1/2 Onion, quartered
1 Chile Serrano (more or less, to taste)
4 Cloves Garlic, whole
1 tablespoon oil (I use coconut oil which pulls the salsa together when cooled, olive or avocado oil will yield a more traditional salsa texture)
1 teaspoon sea salt
1/3 bunch Cilantro
1/2 Tablespoon Cider Vinegar
1 Tablespoon Lemon or Lime Juice
Directions
In a screaming hot pan, melt your oil
Add tomatillos, chile, onion and garlic, toast until the sides are all lightly browned and blistered - be careful not to burn your garlic, if needed remove from heat early.
Place all ingredients in blender and pulse until smooth.
Allow to cool and use as desired.
Enjoy!
Ingredients
4 Tomatillos, quartered (can sub for tomato in a pinch but your resulting salsa will not be green and will have a little bit of a different flavor)
1/2 Onion, quartered
1 Chile Serrano (more or less, to taste)
4 Cloves Garlic, whole
1 tablespoon oil (I use coconut oil which pulls the salsa together when cooled, olive or avocado oil will yield a more traditional salsa texture)
1 teaspoon sea salt
1/3 bunch Cilantro
1/2 Tablespoon Cider Vinegar
1 Tablespoon Lemon or Lime Juice
Directions
In a screaming hot pan, melt your oil
Add tomatillos, chile, onion and garlic, toast until the sides are all lightly browned and blistered - be careful not to burn your garlic, if needed remove from heat early.
Place all ingredients in blender and pulse until smooth.
Allow to cool and use as desired.
Enjoy!