Salsa Verde

Salsa Verde
Growing up in the American Southwest, many of our dishes were influenced by Mexican flavors and vegetables, including tomatillos and assorted chilies, like the spicy Serrano peppers in this green sauce. The addition of peanuts gives this salsa extra creaminess. Our Salsa Verde is great on top of scrambled eggs, scooped up with tortilla chips or utilized in recipes like Chicken Enchiladas Salsa Verde.

PREP: 10 minutes
COOK: 5 minutes


  • 1/2 white onion, peeled and coarsely chopped
  • 3 garlic cloves, unpeeled
  • 2 Serrano or jalapeño chilies, stems removed
  • 14 whole tomatillos, peeled and simmered in water for 5 minutes
  • 1/4 cup roasted and salted peanuts
  • 2 teaspoons Kosher salt
  • 1/2 cup chicken broth


  1. Preheat the broiler. Place the onion, garlic and chilies on a foil lined cast iron skillet. Broil for 4 minutes or until charred and blistered. Discard the garlic skin.
  2. Place the onion, garlic, and chilies in a blender jar with the tomatillos, peanuts, salt and broth. Blend until smooth.

© 2011 Jadeworks Entertainment.

Chunky Guacamole with Serrano Peppers

Chunky Guacamole with Serrano Peppers

Our cool and creamy chunky guacamole gets a shot of spicy flavor from Serrano peppers. Yummy and oh-so-versatile, try it as an appetizer with tortilla chips, alongside your favorite Mexican dish or on top of a hamburger for Southwestern flair.

My memories of summers past are always filled with friends, music, and tons of delicious food. Growing up in the tri-state area on the borders of Texas, Arkansas and Louisiana, we always had fun events to look forward to like the Summer Music Festival in Shreveport, the Texas State Fair in Dallas, the Stockyards Championship Rodeo in Fort Worth, or the Watermelon Festival in Hope, Arkansas (birthplace of President Bill Clinton). Music flowed through the veins of these events, and tasty, spicy foods fueled us so we could get to them all. Here is one of my favorite recipes from my Texas days. Every time I make it I’m transported back to a simpler time, where I was surrounded by Latin influences and Hispanic friends who infused everything they made with robust flavors and mouth-watering spices. Serve this with tortilla chips, alongside enchiladas, dolloped on burritos or spread it on top of your favorite burger. This is truly one of the most versatile recipes in our repertoire!


10 minutes

  • 6 ripe avocados, diced
  • 4 medium ripe tomatoes, diced
  • 1 large white onion, finely chopped
  • 1/2 bunch of fresh cilantro, leaves chopped
  • 1 Serrano pepper or 1 Jalapeño pepper, finely minced
  • Juice from 4 small limes (about 8 tablespoons)
  • 2 teaspoons kosher salt or to taste
  1. In a large bowl, place the avocados, tomatoes, onion, cilantro, Serrano, lime juice, and salt. Stir gently until well combined.
  2. Transfer to a serving bowl and serve.

To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.


8 cups

© 2011 Jadeworks Entertainment