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Photo: Sarp Kizir/Apt613

Summer Recipes: Thunder and Lightning Salsa Verde

By Sarp Kizir on July 6, 2018

Momma, I made it. Remember when you told me record everything because one day I might end up on America’s Funniest Home Videos? Well that day has come, except it’s not AFHV, it’s the WHOLE INTERNET and I’ve gone viral. All thanks to whatever it was that decided that I needed to be within arms-length of 1,000,000,000 volts of wild heavenly thunder clapping energy. Or maybe it was because I decided that it was a good idea to BBQ outside in a fast and fierce lightning storm.

Watch: Lightning strikes when Apt613’s summer chef-in-residence prepares salsa verde on the grill

Yeah, it was actually the latter and here I am, hoping that 1,000,000,000 volts can turn into 1,000,000,000 views so I can retire and produce ASMR videos for the rest of my life while I run a salsa business on the side. I’m just being honest with you all because that’s all I can be, after almost getting turned into a pile of ash.

This is a side of the story that you won’t hear on any news program or radio show. I’ve had some time to ponder this near-death experience, so maybe I’m still in that transcendental place that one writer wrote about, being extra reflective after having barely survived a merciless strike from the clouds. Or, maybe this has been the one defining point of my entire week and I’m just going through the motions of what this whole viral sensation thing is all about!

With that said, who’s in the mood for a salsa verde recipe?! Also, will there be an wine pairing with this salsa verde you ask? Of course there will! Remember that bottle of Tawse 2015 Riesling that I wrote about in the Jerk Chicken post? That’s what I was drinking with Nancy when she came over to eat the delicious food I made after almost dying. Love you, babe.

Photo: Sarp Kizir/Apt613

My recipe for salsa verde

  • 10–15 tomatillos
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • Juice of one lime
  • 1 cup of cilantro
  • 2 roasted garlic cloves
  • 1 roasted hot pepper (not necessary if you don’t want spice)

Cooking instructions

  1. Cover with olive oil and grill tomatillos and garlic & peppers until skin is charred and flesh is soft to the touch.
  2. Once ready, remove from grill and place everything into a mixing bowl.
  3. Add the rest of ingredients and blitz with a hand blender or with a food processor.
  4. Add salt and spice to taste as you mix. Serve immediately, or refrigerate and serve it for the rest of the week.

I don’t know if it’s good or bad luck that I wasn’t hit by lightning. Probably good! But you don’t wish someone that kind of good luck, so I don’t know what anything really means anymore. Maybe you can help me with that? Reach out to me at @RoughchopOttawa on Instagram or Twitter and let’s talk about it. Oh and btw, I found the tomatillos (not “TOMATILOZE” MARK SUTCLIFFE!) at Produce Depot. Happy and safe cooking y’all!

Your friend for life because I’m not going anywhere just yet,


Looking for more recipe ideas? “Hello My Name Is…” was a weekly summer column by Apt613 contributor She Who Must Be Obeyed. Every week stars one key seasonal ingredient in a new and original recipe. For your bookmarks, 15 of those recipes are found here. Happy cooking and bon appetit!