Friday, February 22, 2013

Grilled Chicken with Green Olive Salsa Verde

I found another awesome recipe from my favorite cooking blog, Closet Cooking. This would make a great topping for chicken or fish, or just use as salsa for chips.
Makes 1 cup
½ lb tomatillos, husks removed
1 jalapeno pepper, seeded and deveined
¼ cup green olives
½ small onion, chopped
1 large garlic clove
Juice and zest from one lime
1 Tbsp extra virgin olive oil (EVOO)
½ cup cilantro
Salt and pepper to taste
Place the tomatillos on a baking sheet under broil until skins blacken and bubble. Remove from oven and place in a covered container for 15 minutes; remove skins. Add tomatillos and remaining ingredients in a food processor and puree.
Served over grilled chicken with rice and beans, or enjoy as a dip for chips.

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