I am finally back at home and just in time to share one last minute Cinco de Mayo recipe. A while ago a friend mentioned that Rick Bayless has a salsa that has olives in it and I was immediately taken by the idea with images of salsa verde with green olives dancing in my head. I am a big fan of fresh homemade salsa verde and I was thinking that adding olives to it would only add to the complexity of its flavour and to its robustness and I figured that Cinco de Mayo was the perfect time to try it out.
For the recipe I went with my regular salsa verde recipe and added some green olives. I like to roast the tomatillos and the jalapenos in the salsa but I prefer the texture that the fresh onions add and the pungency that the fresh garlic adds so I use them raw instead of roasting them as well. This recipe is pretty much as easy as roasting the tomatillos and the jalapenos, pureeing everything in a food processor and then you are good to dig in!
I am definitely glad that I tried adding the green olives to salsa verde as the combination is magical! Before I knew it I was already halfway done the first batch, decimating it with tortilla chips and snacking, and there was still something else that I wanted to do with it!
I was pretty sure that the green olive salsa verde would be excellent with fish and I decided to serve it over some cilantro lime grilled halibut (see below) on a bed of cilantro lime rice along with aside of jalapeno refried beans and guacamole . As it turns out the the green olive salsa verde is excellent with fish and it made for one truly tasty meal that I will definitely be doing again!
Happy Cinco de Mayo!
Green Olive Salsa Verde
A roasted tomatillo and jalapeno salsa verde with green olives.
- 1 pound tomatillos, husks removed
- 1-2 jalapeno peppers, sliced in half and seeded
- 1/2 cup green olives
- 1 small onion, quartered
- 2 cloves garlic
- 1 lime, juice and zest
- 1 tablespoon olive oil
- 1/2 cup cilantro
- salt to taste
- Place the tomatillos and jalapenos on a baking sheet and broil in the oven until they blackened all over.
- Place the jalapenos in a small seeled container such as a ziplock bag, let cool for 20 minutes and pinch the skins from them.
- Place everything into a food processor and puree.
Cilantro Lime Grilled Halibut
Halibut that is marinated in a cilantro, lime and jalapeno marinade and then quickly grilled until just cook and still nice and moist and tender.
- 1 pound halibut or your favourite white fish
- 1 handful cilantro, chopped
- 2 limes, juice and zest
- 1 tablespoon oil
- 1 jalapeno, finely diced
- 1 green onion, finely sliced
- 1 clove garlic, chopped
- 1/2 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 1 tablespoon oil
- Marinate the fish in the cilantro, lime juice and zest, oil, jalapeno, green onion, garlic, cumin, salt and pepper for 30 minutes in a sealed container in the fridge.
- Oil your grill or grill pan and bring it to medium-high heat.
- Grill until just cooked and no longer translucent, about 2-4 minutes per side.