I have recently discovered that Trader Joe’s Salsa Verde makes just about anything rather delicious so this is my homage to the wonderfully inexpensive and tasty green concoction:
Salsa Verde over eggs: Pour it over scrambled or over easy eggs and top with diced avocado.
Salsa Verde as a dressing: Toss left over chicken with some salad greens, green onions, diced tomatoes, cilantro, and diced bell peppers. Use the Salsa Verde for a refreshing taco salad-ish dressing.
Meat cooked in Salsa Verde: I have made this several times, my two favorites have been Pork Loin and Chicken.
Pork Loin:
Place entire pork loin in the crock pot. Sprinkle the loin with some sea salt. Add two cans of diced green chilis and two jars of Salsa Verde. Cook all day on low. Make lettuce tacos or serve over kale, chard, or whatever greens you might like.
Chicken:
Put a whole chicken in the crock pot. Add 3 chopped carrots, 4 chopped celery stalks, and 1 sliced red onion. Pour in two jars of salsa verde and one can of diced tomatoes. Cook all day on low.
Salsa Verde for tacos: Brown 1 lb of grass fed beef, season with cumin, chili powder, garlic powder, a little cayenne, and a little sea salt. Pour in a jar of Salsa Verde and bring to a simmer. The possibilities of this mixture are endless: Lettuce tacos, taco salad, serve the meat over sliced purple cabbage, scramble the meat mixture with eggs, it’s all good!!!!
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Had a totally rushed day–barely had time to pour Salsa Verde over pre-cut stew meat, turned the crock onto high for 6 hours and was out the door! By the time my husband and I got home from our evening Crossfit workout, we stood in the kitchen eating this CRAZY-GOOD meat straight from the pot! We eventually put it in some lettuce leaves. Next time we HAVE to double the recipe! Thanks Sarah!!
Love it!! This all sounds oddly familiar by the way. Ha ha!! : )
I don’t have a Trader Joe’s where I live…can you recommend another Salsa Verde?
Hi Kim!
I often make my own Salsa Verde! I either roast or boil 8-10 tomatillos and then throw them in a food processor with 1 onion, a couple of garlic cloves, 1/2 a fresh jalapeno, 1 bunch of cilantro, and pinch or two of sea salt. Process until smooth. If you buy another brand, I just always make sure that I can understand all the ingredients and that there are no crazy preservatives or added sugar!
I have to say, I’ve made Sarah’s Salsa Verde recipe from my copy of Everyday Paleo (pg. 181) and it beats any store bought Salsa Verde hands down (even the venerable Trader Joe’s), every single time and I know exactly what’s going into it. Normally I consume the whole batch before the week is out, but I’m wondering if any one knows how long fresh Salsa Verde will keep in the fridge after making it.
I don’t have a Trader Joe’s where I live, can you recommend another Salsa?
Hi Sarah,
Love the book BTW. I notice that the Trader Joe’s Salsa Verde lists “spices”, which I’ve always been taught is code for “MSG”. Have you ever looked into whether or not the Trader Joe’s Salsa Verde contains MSG?
Ignore me. I just found that the Trader Joe’s website claims no MSG in their products:
http://www.traderjoes.com/products.asp
Whew, because that stuff is delicious.