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A Quick & Delicious Salsa Verde Recipe by Tahiri Flores
A Quick & Delicious Salsa Verde Recipe by Tahiri Flores
Salsa verde has a deep smoky flavor from the roasted veg and heat from serrano chiles, balanced by the bright zesty tomatillos. This traditional salsa pairs up well with chips, tacos, and can be used as a base for so many other dishes. You won’t believe how easy it is to make!
Summer is just around the corner and we all know that means BBQs, hours in the sun and easy fresh meals! But you know what every epic summer gathering needs? You guessed it! A delicious salsa that can be as versatile as it is delicious. This roasted salsa verde fits the bill.
Deep smoky flavor from the roasted vegetables and heat from serrano chiles, balanced by the bright zesty tomatillos! This traditional Mexican salsa pairs well with chips, tacos, and can be used as a base for so many other dishes. You won’t believe how easy it is to make and I can almost guarantee you are going to need more chips!
Salsa verde translates to green sauce, for the base of our salsa we will be using fresh green tomatillos. Tomatillos come neatly wrapped in their husks like small tomato presents. They are more acidic than regular tomatoes but with that signature tangy flavor we have come to love when enjoying salsa verde.
To keep with that green theme we will need some fresh cilantro and serrano peppers. Not green but absolutely necessary in a salsa verde is garlic. California actually grows 99% of all the garlic sold commercially in the United states!
California grows more than 400 different commodities, growing more than a third of the country’s vegetables and two-thirds of the country’s fruits and nuts.
Included in that one third plus of vegetables that California grows for our country is peppers! Here in California, pepper season is about to commence, running from April through December! When it comes to peppers it’s truly astonishing how many different varieties there are available. There is a pepper for every occasion.
Whether I’m running out the door with lunchbox peppers for snacking or making this delicious traditional salsa verde. California farmers are delivering options. Sweet, mild or spicy peppers keep things interesting in the kitchen.
California has the perfect climate for growing peppers. There are farmers growing a bounty every season all along the coast, valley and even the southern desert!
Serrano peppers always have a place in my fridge and garden. It’s one of my most used peppers when making salsas, the flavor is fresh and crisp and there’s always a good punch of heat which is perfect when making a salsa, guacamole or pico de gallo. For this salsa verde recipe we will be slow roasting the fresh ingredients on a comal (griddle). This simple cooking method enhances the flavor and takes it up so many levels! Make sure your serrano peppers and tomatillos are cooked through, they begin turning a lighter green shade and are soft to the touch when ready. This salsa is a burst of bright and spicy goodness in your mouth!
California is the leading agricultural state in the nation.
Born and raised in the central coast and currently living in the Central valley. I’ve had my share of years to admire the agriculture, the people, culture and array of bounty in our golden state. Every season has its unique charm here in California.
Spring enamors me with acres and acres of almond and apricot blossoms, miles of green fields with the crispiest lettuce under gloomy spring skies. Summers awaken my senses with absolute color and sunkissed ripe fruit hanging from rows of orchard trees. From fruit stands to farmers markets, summer in California has my heart, not only outdoors but in the kitchen as well.
Salsa verde has been a long time favorite and staple in my home. With a few fresh ingredients you can whip up this salsa verde quickly and no hassle! Food brings people together. My hope is that when CA Grown produce lands a place on your table, you can feel confident that it was grown and handled with care and respect by hardworking farmers that are going above and beyond to get the most delicious produce to your table or in this case your summer BBQ!
- Comal griddle
- 2 cups fresh tomatillos
- 2 cloves garlic
- 4 Serrano chiles Use 2-3 chiles for a milder sauce
- 1/4 cup fresh cilantro
- 1/3 cup water
- 1/4 cup onion
- 1 teaspoon salt
- Begin by removing the tomatillos from the husk and thoroughly washing them.
- Place tomatillos, serrano chiles, onion and garlic cloves on the hot comal (griddle) using medium high heat.
- Turning until they are roasted and cooked through. Let cool.
- Add into a blender with the salt, cilantro and water.
- Blend into a chunky consistency and it's ready to serve or store.
Try more of Tahiri’s delicious recipes!
Sweet and Spicy Snap Peas
If you’ve got an abundance of garden-fresh snap peas, this is the best way to use them! Tahiri‘s Sweet and Spicy Snap Peas make the perfect side dish or snack.
Savory Cauliflower Steaks
Tahiri‘s recipe for Savory Cauliflower Steaks proves (once again) that this versatile vegetable is anything but bland. Chile powder, spices and CA GROWN olive oil guarantee that these “steaks” are zesty and full of flavor.
Roasted to perfection these poblano peppers are stuffed with delicious melted cheese. Tahiri‘s Chile Relleno are a delicious traditional Mexican comfort food you can make at home!
Want to grow your own peppers?
The best way to have an endless supply of CA GROWN peppers is to grow them yourself! Tahiri shares her best gardening tips and tricks.
We’re #1! California grows more peppers than any other state in the Nation.
Learn more about how bell peppers are grown in the Golden State!
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!