This salsa is addictive. It’s spicy, it’s creamy, it’s flavorful, and it goes great with tortilla chips, tacos, and fajitas. Yum!
This is my version of a salsa found in a restaurant in Arizona (and Mexico City!)
called La Parrilla Suiza. This restaurant is, by far, my favorite Mexican restaurant and it is Mexico City style cuisine. It’s so delish and I totally recommend it if you are planning on being in the Phoenix or Tucson areas at some point in the future. I actually have two Mexican restaurants I always visit when I make my trips into Phoenix to visit with family and friends, and La Parilla is the first one on the list. I have to get my fix!
La Parilla Suiza also has THE best chilaquiles ever. That’s a whole other story though, a whole other recipe.
So, at La Parrilla Suiza, they give you three salsas with your chips: a pico de gallo, a hotter, tomato and chili-based sauce, and the creamy salsa verde I’m making in this recipe. All of my friends and family in AZ know the salsa verde is my absolute favorite, so they just hand it over to me and ask for a second one for the rest of the table to share. Selfish much? No. “Must have salsa verde,” she says in a trance like state. 🙂
Hey, so, I’ve played with this recipe a lot and have found that roasting the tomatillos and peppers in the oven or on the grill seems to be the trick for me to get that awesome flavor. Otherwise, it seems kinda one-dimensional, if you know what I mean.
It’s sad, there used to be a copykat La Parrilla Salsa Verde recipe on the web many years ago that seemed spot on to me, but that site or recipe is gone. Why didn’t I write it down or something? Go figure, right? You will find another copykat recipe out there, but it’s that one-dimensional version I spoke about. Bumskies, man!
So, I played, and played, and played with this recipe, for months now, until I came up with this version. It’s pretty damn good if I do say myself…and I just did! Ha!
I hope you guys like it as much as I do!
- 10-12 tomatillos
- 1-3 serrano peppers (depending on how much heat you like)
- 2 avocados
- ½ lime, juiced
- ¼ cup of cilantro leaves
- 1 cup of water
- Sea Salt
- Preheat oven or grill to 400 degrees F. Cut tomatillos and serrano peppers in half lengthwise, place on a cookie sheet and bake for about 20 minutes.
- Allow tomatillos to rest for few minutes.
- Add the two avocados, lime juice and cilantro to the blender. Add a splash of water to help it emulsify and blend just until smooth.
- Add all of the tomatillos to the blender and only ¼ or ½ of a roasted Serrano, depending on your taste and heat tolerance. Blend mixture until smooth, adding additional water as needed to bring it to your desired consistency.
- Add a pinch of salt and mix. Chill the salsa for at least 30 minutes prior to serving and give it a good stir when you pull it out of the fridge to mix and balance all those wonderful flavors. Enjoy!