Super Bowl Salsa Recipe

Are your social networks exploding with Super Bowl recipes? I never knew so many people were obsessed with the NFL. In the food blogger world, the Super Bowl is about much more than the events on the field. It is a chance to showcase some crowd-wowing creations. Every few months, cooks get a chance to flex their cooking and baking muscles. This is your chance to step up.

I have seen several football-themed cupcakes and cookies, which look tasty, but other than Santa no one goes to a party for the sweets.

You can usually find me camped out in front of the 7 Layer Dip or guacamole. Both of which are pretty easy to make, but you don’t want to start a guac war with whoever else also made the green super food of the gods. If you do, please let me know so I can bring my guacamole spoon. Make something different. Make an impact play by making homemade salsa verde.

If you really want to blow people away, add an avocado or two to this recipe for one of the greatest salsas ever created.

Bringing beer is great. But do you want to be the ultimate winner at the party? If so, the game is won in the dips. This Bachelor Basic salsa recipe will wow your friends and signal the end to purchasing jarred salsa.

This salsa has been vetted more than the 2016 presidential candidates.

This is super simple and quick. Let’s get to it!

salsa verde tacos

Salsa Verde Recipe
BigOven - Save recipe or add to grocery list
Print Recipe
Bachelor Basic salsa verde is quick and insanely flavorful.
Servings Prep Time
3 cups 5 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 cups 5 minutes
Cook Time Passive Time
45 minutes 45 minutes
Salsa Verde Recipe
BigOven - Save recipe or add to grocery list
Print Recipe
Bachelor Basic salsa verde is quick and insanely flavorful.
Servings Prep Time
3 cups 5 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 cups 5 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: cups
Instructions
  1. Heat oven to 400 degrees
  2. Rinse the peppers and tomatillos.
  3. Place peppers and tomatillos in cast iron skillet or baking sheet and place in the oven.
  4. Shake the pan or tray every 15-20 minutes. The peppers will char/burn. The tomatillos may start bursting.
  5. Add the garlic cloves to roast for the final 15 minutes.
  6. Remove from the oven and place in a metal bowl. Put plastic wrap over the top of the bowl. Let the contents cool for 15 minutes.
  7. The burnt/blackened skin on the peppers should easily peel off. If not, use a small knife to scrape the pepper skin.
  8. Remove the stems of the peppers. If you want a more mild salsa, remove the seeds. Want spicy? Leave the seeds in.
  9. Chuck all the peppers, tomatillos, lime juice, lime zest, salt and garlic in a food processor, blender or mini chopper. Blend until slightly chunky.
  10. Transfer to a covered dish and chill.
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