ROASTED JALAPENO SALSA VERDE
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Category
Appetizer, Snack
Servings
2 Cups
Prep Time
15 minutes
If you’re looking for a way to add bright fresh flavor to steak, chicken, or fish, this salsa verde is the answer.
It comes together surprisingly easily, and surprises the palate with smokiness, herbaceous flavor, and a floral note thanks to Ava Jane’s Kitchen Avocado Oil.
You’ll first want to roast your jalapeños, which you can do easily with your broiler. Once they are nice and charred, you’ll rub off the skin and blend with lots of fresh herbs and avocado oil. Some red wine vinegar adds a nice touch.
For the herbs, I used cilantro, basil, and parsley, but almost anything you like would work here. I wouldn’t use more than three but use your favorite combination.
This is not your standard dip your chips in salsa. It’s more of a sauce that you can spoon over any and everything that you want. Grilled meat or vegetables. Omelets. As a salad dressing. There’s no garlic in it, so you can store it in the fridge for a week or more. It’s the best way to add a bit of green heat to literally anything.
Ingredients
- 4 jalapeno peppers
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch basil
-
1 cup Ava Jane's Kitchen Avocado Oil
- 1/2 cup red wine vinegar
-
2 tsp Colima Sea Salt
Directions
Preheat broiler to high heat. Place a rack on the top oven shelf closest to broiler.
- Lay the peppers on a sheet pan.
- Broil on all sides until well charred. Remove from oven and put in a bowl. Cover and let sit for about 5 minutes.
- Uncover and using a clean kitchen towel, rub the skins off the peppers.
- Remove the stems and seeds of the peppers and transfer to a blender or food processor.
- Add the herbs, oil, and vinegar. Pulse until everything is combined.
- Transfer to a bowl and add the salt.
- Store in an airtight container in the fridge. Spoon over anything and everything — meat, vegetables, eggs, pasta, etc.
Recipe Note
Use this again: This can be used as a marinade, salad dressing, or dip.
For one or two servings: You can easily cut this recipe in half.
Store leftovers: Store in a jar in the fridge. It should last for a week or longer.