Peruvian Salsa Verde
By pokitasal
This spicy, green cilantro based sauce is my version of a very popular Peruvian salsa. It's the perfect accompaniment for rice and meats and is delicious on fish tacos or even by itself as a dip.
Recipewe ♡
2 Pictures
Ingredients
- 1 bunch cilantro(stems removed)
- 1 small red onion
- 3-4 sweet colored peppers
- 1 large jalapeno(seeds removed)
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Details
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Preparation
Step 1
Roast all peppers, jalepeno, onion and garlic using a large 2 prong fork. Rotate over a medium flame (if you are using a gas stove) until they are blackened. This can also be done in the oven or a dry frying pan.
Step 2
Add all ingredients to food processor, drizzle the olive oil over the top and season with salt and pepper.
Step 3
Blend until smooth.
The first step is key. Roasting the peppers, garlic and onion gives the sauce a deep smoky flavor . Removing the seeds from the jalepenos helps control the spice.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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