This is not a traditional Mexican salsa verde recipe, if you're looking for that, check out my tomatillo salsa verde or my avocado green salsa, which are both delicious and way more traditional. This post's salsa verde is a tad bit less conventional. Like many of my cooking endeavors, it was born out of hunger and greed...
When it comes to food, I'm always greedy and hungry, so when my diet had to be curtailed suddenly due to a stomach problem that had me in soups and pretty bland food, I was looking for a salsa that would not be acidic or terribly hot and that would be gentle on my tummy as well as norishing and healthy.
Although, in my opinion, all salsas are healthy, this one is, VERY good for you and VERY low in cals (if that sort of thing rocks your boat that is). For me it was a matter of eating something tasty that was not boring. This little recipe ticked all the boxes.
It's a salsa verde with not a tomatillo or avocado in sight, yet it's creamy, tasty and can be made as mild or as hot as you like it. It's vegan and vegetarian friendly (which is a bonous) and can be done in minutes! I've been drizziling it over everything, but particularly loved it with steamed potatoes (which I've been eaten a lot) or with a batch of home-made oven baked tortillas chips or if you feel nauty, make some proper tortilla chips at home and tuck in. Enjoy it!
Sliced your courgette / zucchini into mid size rings and put them in a pot with the water and the chili. Cover the pot and turn the heat to high.
Bring the courgettes/zucchini to a boil and lower the heat to simmer them for 15 to 20 minutes or until the veggies have cooked completely. Don't over cook them or the veggies will discolour and lose their vibrant green look.
Transfer the veggies to the blender together with half the liquid where they cooked in. Add the garlic, olive oil, salt and pepper to taste and blend until smooth and creamy. Transfer to a serving bowl and enjoy!
This salsa verde is simple and quick to make. It lasts in the fridge covered for up to a week. If you like it hotter, add extra chilies during the cooking process, I made it quite mild so it wouldn't upset my tummy, but I've tried it before with two rather than one chili and it was divine!