Rather than jalapeno, this recipe for an extremely simple salsa verde utilizes Anaheim chile.
By Carly DeFilippo

Since I’m always up for an adventure involving my blender (which, yes, I use in the place of a proper Cuisinart on many occasions), salsa verde it is. While I like spicy, I prefer something a bit milder than your typical salsa verde, so rather than jalapeno, I opted for a pickled Anaheim chile I already had on hand.

Super Simple Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Carly DeFilippo
Total Time: 5 mins
Yield: 4 1x

Print Recipe

Description

Rather than jalapeno, this recipe utilizes Anaheim chile.

Ingredients

Scale

A dozen or so tomatillos
½ a red onion
De-seeded, pickled Anaheim chile
A chopped handful of cilantro
1/4 cup lime juice
A good squeeze of honey (I used alfalfa honey)
salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Chop tomatillos, onion, chile and cilantro – add to blender.
Add honey, salt, and lime juice to blender.
Use the ice/pulse setting to chop and a “poker” (usually a high-quality chopstick in my case) to push down the unchopped chunks in between pulses.
Patience, my friends.
And voila! After 3 minutes or so, you have an amazing, medium/mild salsa verde.

Prep Time: 5 mins
Category: Side

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.