Some love spicy food like me and this easy Salsa Verde is so much more than a dip or condiment.
Fresh summertime herbs like cilantro are the base of a good salsa verde and when sliced jalapenos are added, along with lime juice, a splash of white vinegar and olive oil – it becomes one of the best things in your summer repertoire. Don’t let jalapenos intimidate you. Many vary in heat and you can always use less to moderate the spiciness. However, when dolloped on top of peaches or tomatoes, spooned on top of fish or chicken, or shaken into salad dressings for more personality, the heat becomes more mild and flavorful.
It’s a delicious dip with chips or mixed with yogurt or sour cream as a cool and creamy sauce as well. Utilize what summer has to offer while it’s still fresh and fabulous – feel free to get as creative as our weather has been this summer. The possibilities are endless.
Ingredients
1 cup fresh cilantro, stems and all
1/2 jalapeno with seeds
1/3 of red onion, diced
juice of 1/2 lime
1 teaspoon white vinegar
1/2 teaspoon salt
few grinds of fresh pepper or a pinch
1/4 cup olive oil
(Makes 1/2 cup)
To Prepare:
- In a food processor or good blender, add all ingredients except olive oil.
- Mix for 1 minute until mildly chopped. Add olive oil.
- Puree until almost smooth.
- Spoon into a bowl and use on almost anything this summer. Enjoy!
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