For awhile now I’ve been wanting to recreate the Mexican Goddess Dressing from the infamous Chop’t restaurant, a fast casual, create-your-own-salad chain that has pretty much taken over the lunch scene in New York City. Although it moves fast, between the hours of 12 and 2pm on a week day, the line is literally out the door. And it’s easy to understand why. Chop’t is seriously amazing for so many reasons. A friendly and efficient staff, fresh and high-quality ingredients (many of which are locally sourced), and the most amazing salad dressing of all time, their totally addictive Mexican Goddess Dressing.
Because of their Mexican Goddess, I actually get the same exact salad every single time I go. Every. Single. Time. This tart, slightly spicy, super flavorful vegan dressing is more like a thick sauce. Not only could this sauce be used as a salad dressing, but it would also work beautifully as a dip for tortilla chips, as a salsa in burritos or as an enchilada sauce. I’ve seriously dreamed of all the possibilities, so naturally I made my own version of it (finally!).
The base of my Verde Crack Sauce is freshly roasted tomatillos. Tomatillos are similar to green tomatoes in appearance and have a refreshing tart flavor. Along with the tomatillos, I also roasted the jalapeño pepper to add some depth and heat. You can control the heat by using one or two jalapeños and removing or keeping the seeds (the seeds are where the heat is). Cilantro, garlic and lime juice are added for even more flavor, and finally, I throw in a rich and creamy avocado.
This is a great sauce to keep in the archives. In the last week I’ve used it as a salad dressing, a dip and as a suave for my scrumptious, tortilla-free zucchini enchiladas (recipe coming soon). I have a feeling I’ll be making this vibrant sauce all summer long.
Vegan Verde Crack Sauce
Serves: 4-6 (as a dip or dressing) Start to Finish: 20-30 min
1 lb Tomatillos
3-4 tbs chopped Cilantro
1 tbs Lime
1-2 Jalapeños (depending on desired heat level)
2 cloves Garlic, peeled and roughly chopped
1 tsp Olive Oil
1/2 tsp pepper
1/2-1 tsp salt (to taste)
Remove papery tomatillo skins and rinse under cold water. On a foil lined pan, broil tomatillos and jalapeño (whole) until the skins are blistering and partially blackened, and the tomatillos have released some juices. I broiled for about 20 minutes, flipping once half way through. Every broiler is different though so refer to my picture.
Add tomatillos and juice to a food processor. Remove the stem of the jalapeño and remove seeds if desired. I left half of the seeds in to give a bit more spice. Add jalapeño, cilantro, lime juice, garlic and olive oil to the tomatillos in the food processor. Process for 10 seconds or until smooth. Add avocado, process for 5 seconds or until well blended. Season with salt and pepper (to taste). Process for 5 seconds.
Use as a salad dressing, as a sauce for smothering just about anything, or as a dip with any of your favorite Southwestern and Mexican dishes.
*Makes about 1.5 to 1.75 cups