Yes, my friends, I am still alive here! I’ve been traveling for the past week visiting friends at my ol’ stomping grounds in Tallahassee and just got back from a weekend in New Orleans for a good friend’s wedding. I’m still not home, but I just have to share this salsa verde recipe with you today!
If you have never met Meagan from Scarletta Bakes, you to need right this second! Meagan is a fellow Arizonian who creates really amazing dishes with a Southwestern flair like these Huevos Rancheros Breakfast Tacos, No-Bake Banana Dulce Pie, and Chipotle Sweet Potato Biscuits. I could go on and on about her amazing recipes!
And now, Meagan has written her very own cookbook, The New Southwest! Meagan was so kind to send me a copy of this gorgeous cookbook. I had to flip through it as soon as I got my hands on it and let me tell you, I want to make all of the things in this book!
Since I was getting ready to head out of town, I decided to make something simple, Salsa Verde. I’ve always enjoyed making homemade salsas because it’s so easy to just toss ingredients into a food processor and mix it all up, but I had not ever made salsa verde and have been wanting to give it a go as I always like it when I get it at restaurants. Meagan’s recipe is super simple, but it certainly will not let you down on flavor! I think the star of this salsa is the roasted Anaheim chilies, which I have never used. The chilies added such great flavor and gave the salsa a really nice smokey flavor. I also really loved the use of fresh parsley in this recipe as opposed to cilantro. While I adore
- 4 large cloves garlic, peeled
- 4 Anaheim chilies, roasted, peeled, and stemmed*
- 1/2 cup packed fresh parsley
- 8 tomatillos, husked and halved
- salt to taste
- Place the garlic into a food processor and chop until the garlic turns into a paste. Add the chilies and parsley and continue to process to a paste. Add the tomatillos and process until the salsa comes to a smooth and even consistency. Add salt to taste.
- Serve or cover and store in the fridge for up to 3 weeks.
You can chose to leave the seeds from the chiles in or out. Personally, I added the seeds from just two of the chilies since I wasn't sure if we would like the heat.
Recipe from The New Southwest
The New Southwest Cookbook Giveaway
To celebrate Meagan’s new book, we are going to give one of you the chance to win your own copy of The New Southwest! In order to enter, you only have to do one thing:
Leave a comment telling me your favorite Southwestern-inspired dish!
- Only entry per person
- Open to U.S. Residents only
- Contest is open for entries until 11:59pm EST, Sunday November 17th.
- Winner will be chosen via a random number generator. Winner will have 24 hours to respond once notified, otherwise a new winner will be chosen.