Cauliflower Latke
Salsa Verde Sour Cream
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This recipe blends tradition with something a little more modern.  The salsa can be used on its own or mixed with sour cream to cool off the heat in the latkes.  You can also swap the bell peppers for jalapenos if you want to heat things up.

Course: Sauce
Cuisine: Kosher, Mexican, Tex-Mex
Author: Daniel Peikes
Ingredients
  • 1 Large Green Bell Pepper (or 4 Jalapenos if you prefer it spicy) Stem and seeds removed, roughly chopped
  • 4 Bunches Scallions Root ends removed
  • 6 Medium Tomatillos Husks removed and halved
  • 3 Cloves Garlic
  • 1 Bunch Cilantro Stems removed
  • Juice of 1 lime
  • Salt and Pepper To taste
  • 8 oz Sour Cream
Special Equipment
  • Food Processor Fitted with a chopping blade
  • Parchment Paper
Instructions
  1. Preheat your oven to 400°F. Spread out the peppers, scallions, tomatillos, and garlic on a parchment lined sheet pan and roast until they start to char.

  2. Add the peppers, scallions, tomatillos, garlic, cilantro, and lime juice to the food processor. Process to desired texture. Season with salt and pepper to taste.

  3. You can serve the salsa as is or combine a half cup of the salsa with the sour cream for a richer topping. If you are going to mix the salsa with the sour cream I recommend processing the salsa until smooth.