Description

Hearty, flavorful, spicy and oh so good for you with the addition of watercress! This salsa can be enjoyed as a topping or as a meal wrapped in a corn tortilla.

Ingredients

Scale

2 jalapeño chiles

1 serrano chile

6 Roma tomatoes

2 tomatillos

3/4 piece white onion, divided

2 garlic cloves

1 ½ teaspoons garlic salt

1 teaspoon dried oregano

1 tablespoon cooking oil

2 poblano chiles, roasted, peeled and sliced in strips

1 bunch B&W Watercress, chopped

1 (10 ounce) package queso fresco, sliced in cubes

Warm corn tortillas for serving

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Instructions

Place jalapeños, serrano, tomatoes and tomatillos on a comal or skillet over medium heat. Roast, turning frequently with tongs, until char spots appear on all sides; about 10 minutes.

Place ¼ piece onion, garlic cloves, roasted chiles, tomatoes, tomatillos, garlic salt and oregano in a food processor or blender. Pulse 3-4 times for a chunky consistency. Set aside.

Slice remaining piece of onion. Heat oil in a large sauté pan over medium heat. Add onion slices and stir until tender; about 3 minutes. Add roasted poblano strips and cook for 2 minutes. Pour in chunky salsa, bring to a boil and continue cooking for 5 minutes. Stir in watercress, add queso fresco and turn off heat.

Serve as a side to breakfast eggs or wrapped up in a corn tortilla as a taco.