Roasted salsa verde…so easy to make…so delicious. This 3 cup recipe lasts for a week. Seems like a lot for so little time but I promise you, you’ll want to add it to everything — casseroles, omelets, salads, pork, chicken and fish dishes. Or you can go the traditional route and use it as a dip with your vegetable crudités. Trust me you’ll forget about those unhealthy corn chips.
Bonus Recipe! Salsa Roja
Turns out the day I’m posting my roasted salsa verde recipe, The Domestic Man, posts his Salsa Roja. It looks so tasty that I’m making a batch this weekend. Normally my red salsa is raw — no roasting. But if I’m roasting my salsa verde why not try it with the red salsa too!
Plus he goes the extra mile and uses a mortar to better grind the salsa. Now that is a true chef! Not to fear. A food processor or blender works just as well.
Check out the recipe and his blog. The recipes are healthy and mouth-watering!