Tomatillo and Green Pepper Jam Salsa Verde
Recipe by Executive Chef John McConnell
The vibrant colors and zesty tang of this delightful condiment will please spice enthusiasts and lovers of all things savory. There are so many ways to use Salsa Verde and this recipe will undoubtedly elevate your culinary creations to new heights. Drizzle over tacos, pour a generous amount over enchiladas, marinade grilled meats and seafood, serve as a dipping sauce or mix with a bit of olive oil, lime juice and fresh herbs to create a tangy dressing. Enhance the flavors of these dishes by pairing them with a glass of Clif Family Napa Valley Sauvignon Blanc, and you’ll be in for a treat! The crisp and vibrant notes of the wine perfectly complement the tangy and zesty qualities of the sauce.
1 jar Clif Family Organic Green Pepper Jam
1 lb. tomatillos, husks removed
4 garlic cloves, peeled
2 tsp. ground cumin
1 tsp. ground coriander
¼ cup Extra Virgin Olive Oil
3 Tbsp. lime juice
1 medium shallot
2 Serrano chilies, stems removed
1 bunch cilantro, tender stems included
Salt to taste
On a pre-heated grill or using a cast iron skillet on high heat, lightly char the tomatillos, Serrano chilies and shallots. Transfer to a food processor or blender. Add all remaining ingredients and blend until smooth. Adjust seasoning with additional salt or lime as needed.
Enjoy with tortilla chips or drizzle over carnitas tacos.
Suggested Wine Pairings: