Saturday Football Salsa Verde

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Saturday Football Salsa Verde recipe, a delicious and flavorful dip that is perfect for game day gatherings. This zesty and tangy salsa verde is made with fresh ingredients like tomatillos, jalapenos, cilantro, and garlic, creating a vibrant green sauce that pairs perfectly with tortilla chips or as a topping for tacos and grilled meats. With just a few simple steps, you can whip up this crowd-pleasing salsa in no time. Get ready to add a kick of flavor to your football Saturdays with this easy-to-make salsa verde recipe!

Keywords: salsa verde, game day, dip, tomatillos, tangy

saturday football salsa verde recipe details

Saturday football salsa verde recipe, recipe Rating: 4.7
Number of votes:115

Packed with jalapeno peppers, this is a huge hit in our house for college football Saturdays! USC TROJANS!! FIGHT ON!!!
Ready in: 1 hour 30 mins

Ingredients

Makes: 2 cups

• 4 whole jalapeno peppers
• 1 large tomato
• 1 small white onion, peeled
• 2 tablespoons toasted cumin seeds
• 2 tablespoons chopped cilantro
• 1 lime, juiced

Preparation method

Prep: 15 mins | Cook: 15 mins | Extra time: 1 hour, chilling

1. Place the peppers, whole tomato, and peeled onion into a saucepan and add water to cover. Sprinkle in the cumin seeds, then bring to a boil over high heat. Reduce heat to a simmer, and cook until the vegetables are tender and the skin begins to peel from the tomato, about 10 minutes.
2. Pour off the water, and let the veggies cool on a plate. Cut the onion into quarters and place into a food processor. Remove the stems from all 4 peppers, remove the seeds if desired (see note below), and add to the food processor. Pulse until the onion has been chopped into 1/2-inch pieces.
3. Discard the skin and seeds from the tomato, and place into the food processor along with the cilantro and lime juice. Process until the salsa is ground to your liking. Refrigerate 1 hour before serving with tortilla chips, or on top of tacos.Note:

Remove seeds from three peppers for very mild salsa. Remove seeds from only 2 for hotter, or 1 for very hot!