Salsa Verde
INTRODUCTION
Delicious roasted flavor, lots of fresh lime juice on top, and a creamy consistency.
INGREDIENTS
1 pound tomatillos, husked and quartered (roughly 3 cups)
1/2 onion, large dice (roughly 1 cup, large chop)
4 cloves garlic
2 jalapeño, seeds removed, and cut in half
1/2 cup green haole koa seeds, soaked or unsoaked
1/2 bunch of cilantro
1 pinch cumin
1 pinch coriander seeds
1 cup water, as needed
3 Tablespoons olive oil
Salt to taste
1 lime
STEP 1
Preheat the oven to 400° F (200° C).
STEP 2
Toss the tomatillos, onions, garlic, and jalapeño in olive oil. Place on a baking sheet and roast until charred (20-30 minutes).
STEP 3
Place the roasted vegetables in a blender, add green haole koa seeds, cilantro, spices, and ½ cup water. Blend, gradually adding water until it reaches desired consistency. Season with salt to taste.
STEP 4
Top with squeezed lime. Serve immediately or store in the refrigerator, covered, for up to 4 days.
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