We originally planned to call this recipe simply Hot Sauce. But as soon as we tasted it, we knew this sauce, while definitely hot, also had the tang of a salsa verde. Mexican salsa verde is traditionally made with tomatillos and is much milder than most hot sauces. Use this spicy version on chicken, pork, tacos, beans and rice, eggs, and anything else you might want to kick up a notch. Bon appétit!
-Ryan & Kate
Spicy Salsa Verde
- 1/2 tablespoon coconut oil or ghee
- 1/2 onion, peeled and thinly sliced
- 2 red or yellow chiles, thinly sliced
- 8 jalapeños, seeded and thinly sliced
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon sea salt
- 2 cups Chicken Bone Broth
- 1 cup white vinegar (optional)
In a large pan ( we love this cast iron pan from Finex) over medium-high heat, heat the coconut oil or ghee. Add the onion. Stirring occasionally, cook for 6 to 8 minutes until the onions are translucent. Add the chiles, jalapeños, garlic and sea salt and cook for 5 minutes.
Add the bone broth and bring to a simmer. Lower the heat to medium and let cook until the liquid has almost evaporated, about 20 minutes.
Transfer the mixture to a blender or food processor and blend on low speed. Slowly drizzle in the vinegar and puree until smooth. Transfer the salsa to a jar and refrigerate until cooled.
We like to portion the salsa into small glass or plastic containers and keep one in our refrigerator, where it will keep for up to 2 weeks. We freeze the remaining containers for up to 1 year and thaw as needed.