Salsa Verde on Cheddar Fried Eggs
This is the summer of being obsessed with making salsa verde. Having called Texas, the State known for its “Tex-Mex”, home for over 15 years now, you may have assumed I would have made this by now. Why it has taken me over a decade to discover how to cook salsa verde? I have no reply other than better late then never.
Many years ago, I was invited over to a friend’s house for dinner and they made a homemade salsa verde recipe that I have never forgotten. In the beginning of this summer, I texted my friend to send me the recipe. She sent me two salsa verde recipes: my favorite that I had requested, and her current favorite. I read through the recipes, and the commentary of one has stuck with me. It says:
“Learning how to make salsa verde is a valuable as learning how to scramble some eggs for breakfast. One of the most versatile salsas you can make, it tastes great on everything from beef to chicken to pork.”
After making both recipes and trying many other of my own combinations this summer, I completely agree with this author.
In this blog I’m giving you two salsa verde recipes: a basic salsa verde with minimal ingredients, and then a slightly modified recipe of my favorite salsa verde, the one my friend made so many years ago that was so good I never forgot about.
You can eat the salsa verde with tortilla chips, or pair with any meat coming off the grill. But since I love to make delicious breakfasts, I’m sharing my favorite way to enjoy this salsa: cheddar fried eggs with salsa verde and a side of crispy bacon. Eating bacon and eggs for breakfast should never be boring.
The Basic Salsa Verde
Ingredients:
4-5 green tomatillos, husked, washed, and quartered
1 shallot, quartered
3 serrano peppers, de-seeded (see note), quartered
1 jalapeno pepper, de-seeded (see note), quartered
1 cup roughly torn fresh cilantro
1/4 cup olive oil or avocado oil
1 tsp honey
1 lime, juice of
pink salt to taste
My favorite Salsa Verde (adapted from L.A. Son: My Life, My City, My Food cookbook)
Ingredients:
2 tomatillos, husked, washed and quartered
1/2 shallot, peeled and halved
2 serrano peppers, de-seeded (see note), quartered
1 jalapeno pepper, de-seeded (see note), quartered
3 garlic cloves, peeled
1/4 cup mirin (I recommend the brand Eden, which you can buy on Amazon)
1/2 cup natural rice vinegar (not seasoned)
1/2 cup avocado oil
1/2 olive oil
1 cup roughly torn fresh cilantro
1/2 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1/2 avocado
2 Tbsp roasted sesame seeds
1 lime, zest and juice of
Pink salt & freshly ground black pepper to taste
Instructions (for both salsa verde recipes listed above):
Set oven rack to the top or second highest level. Turn on oven to the broiler setting. Let the oven preheat while you prepare the tomatillos, peppers and shallot. Place on a baking sheet and toss with avocado oil and salt.
Char the tomatillos, peppers, shallot (and garlic if using) in the oven for about 5-7 minutes, until the vegetables have a light brown char on top.
Remove from oven and place in a food processer. Add remaining ingredients and blend everything together. Season with additional salt to taste.
Note: If you de-seed all the peppers, these recipes will have a medium spice to it, but if you like it to be hot, feel free to keep as many seeds as you’d like!
Cheddar Fried Eggs with Salsa Verde
Ingredients:
1 tsp butter
1/3 cup shredded cheddar cheese
2 eggs
Salt & pepper to taste
crispy bacon, for serving
sliced avocado, for serving
Instructions:
On a cast iron skillet or non-stick frying pan, melt butter over medium-high heat. Swirl it around to coat the middle of the pan.
Spread out cheddar cheese in a thin layer over the center of the frying pan. When the cheese begins to melt and release a bit of oil, about 1 minute, crack 2 eggs on top.
Cook eggs until the egg whites are set. (Optional - about half way through add a lid to help the egg whites cook from the top down.)
Slide the eggs onto a plate. Top with salsa verde and serve with sliced avocado a side of crispy bacon.
