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 SouthwestAll images and text ©