The Green Machine, while technically a Salsa Verde that can be used on its own in the traditional green sauce way, is so-named because it’s a workhorse. Check out the laundry list of possible ideas from marinade, to dip, to dressing, to cocktails.
- 2 cloves garlic
- 2 roasted Hatch or poblanos chilis, seeds and ribs removed
- 3 cups arugula, tightly packed
- 1 bunch of Italian parsley, bottom stems discarded
- 1 bunch cilantro, bottom stems discarded
- juice of 4 limes (1/2 cup)
- 3 medium tomatillos, husks removed and quartered
- 1 avocado, scooped from the skin
- 1 teaspoon salt
- 3/4 cup olive oil plus 1/4 cup water
With the motor running, drop the garlic in the work bowl of a food processor until minced.
Add the chilis, arugula, parsley and cilantro in batches, pulsing as you add to create enough room and to chop finely.
Add the lime juice, tomatillos, avocado and salt. Pulse all ingredients until pureed.
With the motor running, slowly add the olive oil and water. Scrape down the sides as needed.
Taste to adjust seasonings, adding salt and pepper, lime juice or olive oil to balance the flavor. Final seasoning will depend on the chilis used and the “flavorfulness” of your herbs and arugula.
If you don’t have roasted Hatch chilis in your freezer (autumn is the time to buy them fresh, possibly already roasted by your local store, and stock your freezer for the coming months) nor feel like firing up the grill to roast poblanos, substitute 1-2 fresh jalapeños, ribs and seeds removed
Serve as a dressing, marinade, salsa or sauce. If needed, you can thin with additional lime juice or water. Mix with sour cream or Greek yogurt to make a sauce or dip. Add to guacamole to kick up the guac heat. If using as a marinade, use 1 1/2 Tablespoons per chicken breast or per half-pound of meat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blender/Processor
- Cuisine: Mexican
Keywords: Salsa Verde, Green Sauce