Sizzlin’ Scallion Salsa Verde
This 5-ingredient sauce comes to us from Annie Lucey. Here she leans on Sizzle and Drizzle to add layers of flavor. Charred scallions, chiles, lime, cilantro, and Graza? Yep, it’s that easy. Spoon this over grilled proteins or veggies, or use it as a marinade, dip, or sandwich spread. Annie has also been known to serve it up with burrata or yogurt and crusty bread for an easy app. As a note, keep the seeds in the chiles before dicing if you want some heat, or simply cut around them to keep this more mild.
By: Annie Lucey @annieluceycooks
Punchy, fresh, and simple to make, this Sizzlin’ Scallion Salsa Verde hits all the right notes.
Active Time: 8 minutes
Full Time: 8 minutes
Char the scallions
Toss whole scallions with Sizzle, and few generous pinches of kosher salt. Set a large cast iron grill pan over high heat. Add scallions and press down to make contact with the pan. Cook, turning occasionally, until they have softened a bit and develop some char marks, about 4-5 minutes.
Make the salsa verde
Transfer charred scallions to your cutting board and trim off root ends. Roughly chop scallions and add them to your mixing bowl. Fold in the serrano, lime zest and juice, cilantro, and Drizzle. Season generously with a few pinches of kosher salt to taste.
Finish and serve
Spoon over grilled or roasted protein and veggies, or use as a marinade, dip, or spread! Store in an airtight container in the fridge for later use. If you go that route, let it reach room temp before using.