Creamy Green Salsa Recipe
Introduction
This Creamy Green Salsa is a vibrant and flavorful twist on traditional salsa, featuring roasted tomatillos, jalapeño, and zucchini for a smooth, creamy texture. It’s perfect for adding a zesty kick to tacos or serving as a delicious dip with chips.
Ingredients
- 1 Jalapeño Pepper
- 1 Zucchini
- 2 Tomatillos
- 2 cloves Garlic
- 1/2 Onion
- 1/2 teaspoon Salt
- 1 tablespoon Grapeseed Oil
Instructions
- Step 1: Preheat your oven to 450 degrees F (230 degrees C).
- Step 2: Peel the outer husk off the tomatillos and rinse them well.
- Step 3: Halve the tomatillos. Chop the onion and zucchini into large chunks. Leave the garlic cloves unpeeled.
- Step 4: Arrange tomatillos, onion, jalapeño pepper, garlic, and zucchini on a baking sheet. Roast in the oven for 15 minutes.
- Step 5: Transfer the roasted ingredients to a blender along with salt and grapeseed oil. Blend until the salsa is smooth, creamy, and emulsified.
- Step 6: Serve the salsa on your favorite tacos or with chips as a tasty dip.
Tips & Variations
- For a milder salsa, remove the seeds from the jalapeño before roasting.
- Substitute grapeseed oil with extra virgin olive oil for a different flavor profile.
- Add a squeeze of fresh lime juice after blending to brighten the flavors.
- Use a blender or food processor to adjust the texture to your preference, from chunky to very smooth.
Storage
Store the salsa in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salsa can be enjoyed cold or warmed slightly in a microwave or on the stove.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salsa ahead of time?
Yes, the flavors develop nicely when the salsa sits for a few hours or overnight in the refrigerator. Just give it a good stir before serving.
What can I use if I don’t have grapeseed oil?
Extra virgin olive oil or avocado oil are excellent alternatives that will also add richness and smoothness to the salsa.
Print
Creamy Green Salsa Recipe
- Total Time: 25 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Vegetarian
Description
This creamy green salsa is a vibrant and flavorful sauce made from roasted tomatillos, jalapeño, zucchini, and garlic, blended to a smooth, creamy consistency. Perfect for adding a fresh and mildly spicy touch to tacos, chips, or your favorite Mexican dishes.
Ingredients
Vegetables
- 1 Jalapeño Pepper
- 1 Zucchini
- 2 Tomatillos
- 2 cloves Garlic (with skin on)
- 1/2 Onion
Seasonings and Oil
- 1/2 teaspoon Salt
- 1 tablespoon Grapeseed Oil
Instructions
- Preheat oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to prepare for roasting the vegetables.
- Prepare tomatillos: Peel off the outer husk of the two tomatillos and rinse them thoroughly to remove any sticky residue.
- Chop ingredients: Halve the tomatillos. Chop 1/2 an onion and 1 zucchini into large chunks. Leave the skin on the two garlic cloves.
- Roast vegetables: Arrange the tomatillos, onion, jalapeño pepper, garlic (skin on), and zucchini on a baking sheet. Roast them in the preheated oven for 15 minutes until softened and slightly charred.
- Blend salsa: Transfer the roasted ingredients into a blender. Add 1/2 teaspoon salt and 1 tablespoon grapeseed oil. Blend until the salsa is smooth, creamy, and well emulsified.
- Serve: Enjoy the creamy green salsa on your favorite tacos or as a dip alongside chips.
Notes
- Leaving the garlic skin on while roasting adds a milder, sweeter garlic flavor.
- If you prefer less heat, remove the seeds from the jalapeño before roasting.
- Grapeseed oil can be substituted with avocado oil or olive oil if desired.
- This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Keywords: creamy green salsa, roasted tomatillo salsa, jalapeño salsa, easy Mexican sauce, roasted salsa verde
