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Salsa Verde and Chimichurri

by Neftali Duran

 

Salsa Verde

1 pound tomatillos

3 cloves of garlic

1 small onion

2 jalapeno or serrano peppers

1 bunch of cilantro

Salt and pepper to taste

Juice of 2 limes

 

Boil Tomatillos, garlic, onion, peppers.

Blend it all together adding the cilantro, S&P.

Garnish with the lime juice.

Refrigerate

 

Chimichurri

1 bunch of flat parsley

6 cloves of garlic

1/2 bunch of fresh oregano

1 cup olive oil

2 Teaspoons dry red peppers flakes

1/2 cup red wine vinegar

S&P to taste

 

Chop the garlic and garlic, oregano, parsley, put them all in a mason jar add the rest of the ingredients and shake.

Refrigerate and can be used for multiple uses.

 

These recipes were part of the 2018 Tuesday Market Summer Chef Series.

 

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