I usually go for the pico de gallo or the red tomato-based salsa when I’m looking for salsa. This has now changed after I had chilaquiles with scrambled eggs at The Shop while I was down in Santa Barbara a few months ago.
The combination of lime juice and roasted tomatillos is so tasty, and with chips and scrambled eggs, even more so. The tortilla chips are soaked in salsa verde which gives them an extra tangy flavor. Of course I avoid tortilla chips so I tried it with cheddar cheese crisps instead. The crisps soaked up the salsa verde perfectly, so check out my recipe for Chilaquiles using this salsa verde.
This recipe makes a meal-size batch of salsa verde, so you don’t need it all you can either cut the recipe in half or freeze half of the batch. It stays well in the refrigerator for a few weeks. If you want it to be thinner after storing it in the refrigerator, leave it out on the counter at room temperature for 15 minutes or so before using.
And you can make this hot (with jalapeño) or not. See the recipe notes for how to dial down the heat. Enjoy!