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"What's for Dinner Honey?" Michelle's Salsa Verde


"What's for Dinner Honey?"

Michelle is one of those enviably spontaneous people. Drive cross country with no fixed plan? Sure! Build a firepit and invite everyone over for s'mores?  Why not?  And she never ever comes to dinner without arms filled with something she's whipped up.  She's brought this salsa on several occasions and finally gave into writing down the recipe for us all. 

Redhead Betty openly admits to scooping this right out of the container onto a pile of tortilla chips in a late night "must have Mexican food" fix.  Not pretty, but when you taste this green salsa you'll get it.  {If you can't wait for your fierce oil to marinate a month, try chile oil or Sriracha Sauce {aka Rooster Sauce- ask at Whole Foods...}

You'll find a million uses for it: with grilled chicken, halibut, or swordfish.  On burgers, tacos or nachos, stirred into guacamole, with huevos rancheros, mixed with a little lime and vinegar served as a dressing for cold corn salad- it's one of those summer-specific flavors you can't get enough of.

Michelle's Salsa Verde- from Michelle Green-Williamson

2 big bunches of fresh cilantro
juice of one large lemon
salt & pepper to taste
3-5 tablespoons Fierce Oil {see below}
1 large onion
3-4 cloves of garlic
smoked peppers {red bell peppers or poblano}

Slow cook 1-3 peppers on the grill.  Cook until soft and slightly charred.  Remove from grill and cool to room temp.  Cut up into chunks

In food processor chop up the onion and garlic.  Use a little olive oil to keep moist.  Add in cilantro, clean leaves and stems.  Mix together until it is a paste.  Add chunks of smoked peppers.  Add lemon, salt and pepper, along with the rest of the olive oil.  Taste and season as needed.  Add more lemon and oil if needed.

Salsa will stay fresh, if refrigerated in a covered container, for up to one week.  It also freezes well.

Other things you can throw in the Salsa depending on what is in season:
Ground Cherries {get them from Weir River Farm}
Baby cucumbers (partially skinned)

Fierce Oil

2 Finely chopped Habanero peppers
I bottle Olive Oil {1 liter}

Put peppers into olive oil.  Refrigerate for a month before using.