Contributed by Tiffany McGregor
I’m not going to lie, I buy lots of jarred salsa verdé because I love salsa verdé, I use it for both snacking and cooking, and keeping a jar around is pretty convenient. Still, this recipe comes together so quickly and tastes so much better than any jarred variety that I have ever had that I really try to whip it up on my own whenever possible. It’s bright and tangy with just a little bit of spiciness and heat from the garlic and jalapeno, so it is great with tortilla chips or on top of grilled meats or fish.
Time: 20 minutes
Serves: a crowd
Tools: Oven, Foil, Blender, Baking Pan. Sharp Knife, Cutting Board