Tio Cameron’s Salsa Verde over Grilled Rib Eye Steaks… and a Family Reunion.

Tio Cameron’s Salsa Verde served over Grilled Rib Eye Steaks

This was the summer of the family reunion.  As I’m writing this post, visions of the classic Vacation movies pop into my head (hee hee). For some reason Christmas Vacation seems to come to mind.

Me and My Sisters

The Taylor Crew

Nope, I do not belong to the Griswold family.  Although each year around the holidays I do join them in tears of laughter…mostly side splitting laughter.

A morning hike with the family 🙂

However, I have to admit, there were moments during this family reunion that has me laughing so hard my sides hurt.

Excellent Orthodontia!

My two funny gals!

You know, like burning quesadillas because I was so busy making Gimlets with my sister, I forgot the quesadillas on the grill.  Over salting the steaks because I was taste testing all the various types of delicious sake my brother brought from Japan.

Hmmm… I think I see a pattern here.  I promise I’m not a lush.  I just love a good cocktail.  🙂

Tempura Shrimp Tacos at the Temecula Farmer’s Market

Temecula Olive Oil Company

Olive oil tasting! I bought my weight in the most decadent olive oils and vinegars.

Heavenly food, lots of laughter, loads of fun, tons of pictures, and family talent night reign supreme at my family’s reunions.  Did I mention the food?

Beautiful onions for our salsa!

When my brother Cam, sister Kristin, and I get together its cocktails and cooking.  Lots of cooking.This year we made loads of salsa and guacamole.  One of my favorite types of salsa is Salsa Verde.  Cam made a fabulously tasty Salsa Verde that we served over grilled rib eye steaks, and then we used it to make a most delicious guacamole.

Salsa Verde Guacamole

When 16 people come together in one house, with largely comedic personalities, love of great food, and kids that were born to perform for the camera, hilarity abounds.  Or maybe it’s just loads of fabulously fun chaos.

Tio Cameron’s Salsa Verde

Serves 4 – 6


5 fresh tomatillos, blanched

1 Pasilla pepper (preferred) or Green bell pepper

3 scallions

1 clove of garlic

1/3 bunch of cilantro

½ cup water (added in ¼ cup portions until consistency is correct)

½ tsp. salt

½ tsp. white wine vinegar or lime juice.

For a spicier Salsa Verde add 2-4 Serrano chilies.


Combine everything in a blender.  Serve over grilled steaks or chicken or just for dunking tortilla chips. 🙂  Enjoy!



  1. Hi Joanne, Thanks so much! It’s such a yummy sauce and is great over fish, grilled or steamed veggies. Or sometimes I just eat it with organic blue corn chips. 🙂

  2. Hi Karina,

    This looks great!! I can’t wait to make this!

  3. Thanks Maria! It was fun… with lots of laughs, and lots of food.

  4. Gorgeous photos Karista and that recipe! Oh wow… How lovely to have such a great family and time together. Such a blessing!

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