2018 Lucid Salsa Competition
Things are heatin’ up at the Lucid Agency office! You guessed it — it’s time again for the annual salsa competition.
As lovers of efficiency and increasing productivity, Lucid employees participate in monthly team building activities. Each May, our team members bust out their aprons and food processors to concoct a delicious mixture of fresh ingredients in an attempt to win over their fellow employees —and become the proud owner of the coveted Lucid sombrero.
This year we had contenders duke it out for the title. With sweet, savory, and spicy options and a slew of guacamole entries, the competition was stiff. After all the votes were tallied, the winner was … drumroll … Holly Haro’s Blistered Pepper Salsa Verde!
After taking a victory lap, Holly shared her recipe with us:
Blistered Pepper Salsa Verde
Time: 27 min
Prep: 20 min
Cook: 7 min
Yield: 6 to 8 people
2 whole limes
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon Mexican oregano
1 tablespoon olive oil
8 tomatillos, husks removed
1/2 large white onion
2 large cloves of garlic, peeled
1 whole jalapeño pepper, stemmed
2 whole Serrano peppers, stemmed
2 tablespoons chopped fresh cilantro leaves
3 cups of water
Salt and freshly ground black pepper
Husk and stem tomatillos, garlic cloves, onions, and peppers. Marinate vegetables overnight by soaking them in 2 cups of water, garlic powder, Mexican oregano, lime juice, 1 tablespoon of sugar, and 1 ¼ teaspoons salt.
In a large sauté pan, heat the oil over medium-high heat. Add the tomatillos, onion, garlic, and peppers. Cook for about 7 minutes until the bright green tomatillo skins are charred and turn olive in color. Onions and garlic should appear evenly caramelized, not burnt.
Transfer the vegetables to a blender and add the cilantro with 1 cup of water. If your tomatillos burst, turn the heat down and be sure to transfer all of the tomatillo liquid to the blender. Pulse and blend until smooth, about 1 ½ minutes. Season with salt and black pepper to taste. Pour the salsa into a serving bowl and serve with tortilla chips or pour over burritos, chilaquiles, and huevos rancheros.
Enjoy the (spicy) taste of victory, Holly! And remember that next year will bring the heat in the form of new competition!