Saint-Laurent Salsa Verde
St. Lawrence Salsa Verde
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
2
Temps de préparation / Prep time
10 min.
Temps de cuisson / Cooking time
15 min.
This salsa verde captures the essence of St. Lawrence flavors, blending tomatillos, shallots, and garlic with unique marine touches. Samphire and sea parsley bring a fresh, briny taste, while sea bacon and Goria pepper add a savory depth, subtly enhanced by maple syrup. This recipe embodies the richness of Quebec’s terroir and pairs perfectly with fish, meats, or tacos for an unforgettable taste experience.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media, airing from February 19, 2025. Filmed at Restaurant Le Saint-Amour, Quebec.
Par / ByChef Xavier Deschênes
Ingrédients / Ingredients
- 2 tbsp olive oil
- 15 tomatillos
- 2 cloves garlic, roughly chopped
- 2 grey shallots, sliced
-
1 bunch fresh sea parsley
-
50g fresh samphire
- 1 pinch dried Goria pepper
-
1.5 tsp sea bacon (Dried Dulse)
-
1 tbsp Wild Mushroom Salt
- 1 tsp maple syrup
Instructions/ Directions
- Heat the oil in a medium pan over medium-high heat. Add the tomatillos, shallots, and garlic, and cook for about 15 minutes, stirring often. If the mixture is too liquid, cook longer to reduce the moisture.
In a blender, add the tomatillo-shallot-garlic mixture along with the remaining ingredients. Blend until smooth.
- Refrigerate until the salsa verde is completely chilled.
Serve cold or warm.
Note
Serve with corn chips, in a salad, with fish or meat (beef, pork, chicken, etc.), or with Mexican dishes like tacos and fajitas.
Store in a sealed container in the refrigerator for one to two weeks.
Freezes well.
Fresh ingredients used in this recipe are available at specialty markets during their seasonal window, usually from mid-July to September.