Saturday, April 4, 2020

Juan Wampler's Salsa Verde Magnifico

This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn Dixie I was shopping at had absolutely no pasta on the shelves. When did people start wiping with lasagna sheets? Fortunately, the produce section was amply stocked, so I loaded up my trolly with ingredients for Plan B.
This simple green sauce is highly versatile. It can be a dressing for your favorite salad or a sauce for your chicken.  And it’s just this thing for nights during quarantine with a bag of tortilla chips in from of the TV.

It’s totally by accident that I created a totally vegan dish. But, that’s a pretty happy accident.


2 avocado
2 tomatillos
2 c. packed parsley and cilantro leaves (combined)
2 jalapeƱo, ribs and seeds removed
2 cloves garlic
2 tsp. salt
2 limes, juiced
½ c. water
½ c. olive oil
½ c. macadamia nuts (a nice substitute is pistachios)


Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add macadamia nuts and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.  Enjoy, JW