Charred ginger and jalapeño amp up the flavor of this salsa verde by adding smokiness, a perfect match for the bright herbs and roasted vegetables. James Beard Award-winning Seattle chef Edouardo Jordan shared this recipe with EatingWell for our regular column "The Chef's Salad."

EatingWell Magazine, November 2020


Recipe Summary test

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Toss carrots and mushrooms with 2 tablespoons oil, vinegar, thyme, 4 cloves garlic and 1/2 teaspoon salt on a large rimmed baking sheet. Spread in an even layer. Roast, stirring occasionally, until tender, about 30 minutes.

  • Meanwhile, chop the remaining garlic clove. Heat a large skillet over medium-high heat. Add ginger and jalapeño and cook, turning occasionally, until charred, 7 to 10 minutes. Transfer to a blender. Reduce heat to medium and add 1 tablespoon oil, onion and the chopped garlic; cook, stirring, until very soft, 1 to 3 minutes. Scrape into the blender.

  • Add scallion greens, herbs, water, coriander and cumin to the blender along with the remaining 1/3 cup oil and 1/4 teaspoon salt; process until smooth.

  • Spread yogurt on a serving platter. Top with the vegetables and drizzle with the salsa verde. Sprinkle with caraway seeds.


To make ahead: Refrigerate salsa verde (Steps 3-4) for up to 1 week.

Nutrition Facts

2/3 cup
227 calories; fat 16g; cholesterol 4mg; sodium 319mg; carbohydrates 17g; dietary fiber 5g; protein 6g; sugars 8g; niacin equivalents 2.8mg; saturated fat 3g; vitamin a iu 19938.4IU.