Koraima's Spicy Summer Salsa
Smoky, spicy, and scrumptious, this salsa uses fresh, in-season peppers & tomatillos. Charring the veggies releases moisture and then caramelizes with a natural sweetness. Simply delicious on a warm summer day. 4-5 servings.
Simple Ingredients:
2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus more for drizzling
9 tomatillos – husk tomatoes
1 fresh garlic clove
¼ of a small yellow onion
3 Chile de árbol peppers
1 Jalapeño pepper
½ cup of water
1 Tablespoon chicken bouillon
¼ cup fresh cilantro, roughly chopped, remove the stalks
Pinch of sea salt
Easy Directions:
Wash and peel the onion and garlic. Remove the outer husk of the tomatillos and wash. Wash the jalapeño pepper and chile de árbol peppers.
Place a griddle or large frying pan on medium heat and drizzle 2 tablespoons of olive oil on top to warm.
Add the tomatillos, onion, jalapeño, garlic, and chile de árbol peppers to the pan.
Roast for 10-15 minutes on medium heat turning allowing veggies to fully char on each side.
Remove ingredients and remaining liquid from the pan.
Place liquid and veggies into a blender or food processor, add ½ cup of water, and blend for no more than 20 sec. forming a thick puree-like salsa.
Pour the salsa into a serving bowl, add 1 tablespoon of chicken bouillon, and gently mix.
Add sea salt and olive oil to taste.
Chop ¼ cup of cilantro and add to the salsa.
Serve with corn tortilla chips and enjoy!
Helpful Hints
Cover and refrigerate the remaining salsa for up to 4 days.
Mix into your favorite grain & veggie bowl, top on grilled chicken, fish tacos, or add to fried eggs for breakfast.
To download this recipe click here