Salsa Verde Scallion Pancakes with Sweet Chili Verde Dip

What happens when Mexican Salsa Verde Salsa meets Chinese Scallion Pancakes? Magic happens people…magic!! These Salsa Verde Scallion Pancakes with Sweet Chili Verde Dip make delicious appetizers or a side dish for your next dinner.

This post is sponsored by Sam’s Fresh Salsa for their Bloggers Recipe Challenge. I am pleased to say that I am one of thirty food bloggers chosen to compete. I received products to test with and all comments are my own. #freshnotfake #samssalsarecipechallenge #salsalove

There are two categories; appetizer and entree. Each blogger was mailed a bounty of delicious cartons of salsa; Fresh Watermelon Jicama, Cantina Style Salsa and Salsa Verde Salsa. The prizes go as followed below.

ONE GRAND PRIZE WINNER: $1,000.00

ONE ENTREE CATEGORY WINNER: $500 CASH PRIZE

ONE APPETIZER CATEGORY WINNER: $500 CASH PRIZE

My other two entries for this contest are Cantina Sizzled Stuff Dates Wrapping in Bacon and Thai Watermelon Jicama Gazpacho with Shrimp and Lemongrass Cilantro Rice. Both recipes are created using Sam’s Salsas. It’s been a fun tasty time in the kitchen. My neighbors and family always love to be my taste testers. I always appreciate their honest input.

One of my first thoughts for a fun out of the box recipe using Sam’s Salsas was to use it in a Chinese Scallion Pancake which are typically served with a dip. The rolling technique makes for flakey layers in the pancake. Some scallion pancake recipes add spice like Chinese Five Spice or different herbs like chives.

You’ll notice in the recipe that I mix the salsa pulp with avocado oil. The purpose for the oil is help make flakey layers in the pancake. Blending the oil and the salsa pulp together also helps the mixture spread nicely.

Once you have the dough rolled out as thin as possible and it’s topped with the pulp mixture and scallions, it’s time to roll it up!!

The next step is too coil the dough up. Each step adds to the texture and is really fun to do. Dust your working surface with more flour is it’s needed because once you have achieved the thinness your want, it’s not fun if it sticks to the board.

You could roll and coil to this point then wrap the dough really well. Finish rolling them out one at a time to fry. It’s a great activity to do together in the kitchen with family and friends.

Gently roll the coiled dough to about a six inch circle. You could cut the dough into 8 pieces and make smaller circles. If some of the filling sneaks through, that is ok. I just use my fingers to pinch any holes back together.

I love when some of the scallions are peeking out. They fry up crispy and add a lovely flavor to the pancake. Fry the pancake until golden brown. Each side will take several minutes at a medium low heat. If your skillet is to hot the dough will brown quickly and maybe be doughy inside. I like to add a lid to the second side to trap the heat and create some steam to help cook the pancake through.

There are many recipes for dipping sauces for Scallion Pancakes. This Sweet Chili Verde dip uses some of the strained salsa liquid which adds so much incredible flavor. You can taste onion, garlic and the tomatillo in the liquid. Blended with sweet chili sauce and some fresh lime juice, soy sauce and herbs, the dip takes on a well blended Asian Mexican flare.

A creamy dip would be great too!! Add some of Sam’s Salsa Verde Salsa to sour cream with scallions, cilantro and lime juice! Yum!! Get in the kitchen and get rolling.

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Salsa Verde Scallion Pancakes with Sweet Chili Verde Dip

Number of servings: 4

See Detailed Nutrition Info on

Mexican salsa meets Chinese Scallion Pancakes for a fabulous new twist! Sam's Salsa Verde Salsa is fresh not fake. In this recipe the salsa is strained and used to flavor the pancakes and the dipping sauce.

Ingredients

• 1-12oz. carton Sam’s Salsa Verde Salsa
• 5 scallions
• 2 cups flour, plus more for dusting when rolling out
• 1/2 tsp. kosher salt
• 6 tbs. avocado oil or other neutral oil, divided
• 1/3 c. sweet chili sauce
• 1 tsp. fresh lime juice
• 1 tsp. soy sauce
• 2 tbs. chopped scallion
• 1 tbs. chopped cilantro

Instructions

1. Begin by straining the carton of Sam’s Salsa Verde Salsa through a very fine mesh stainer.
2. The goal is to remove as much of the salsa liquid and leave behind the salsa pulp. Save both for the complete recipe. If necessary use the back of a spoon to press the pulp to help remove as much salsa liquid as possible.
3. Chop the scallions green tops into small pieces and set aside. Cut the remaining scallion bottoms on a diagonal and save for the dip.
4. In a mixing bowl, add in the flour and salt and combine. Add in 3/4 cup of water and blend until well mixed and a dough ball begins to form. Slowly add pinches of flour if the dough is too sticky. Cover with plastic wrap or a damp towel and allow to rest for 30 minutes. (The dough can be made ahead, wrapped tight and refrigerated. Remove from the refrigerator 15-30 minutes before making the pancakes.)
5. While the dough rests, in a small bowl, mix together 2 tbs. avocado oil and 2 tbs. of the salsa pulp and set aside.
6. Next, make the dip so the flavors can blend together. In a small bowl, mix together the sweet chili sauce, 2 tbs. strained salsa liquid, lime juice, soy sauce, 2 tbs. chopped scallion bottoms and the chopped cilantro.
7. This dip can be made ahead of time just wait to add the chopped scallions and cilantro to keep them fresh looking.
8. Divide the dough into four portions, work with one portion at a time and cover the remaining portions to prevent any drying of the surface. Dust the work surface with a a bit of flour and roll out the dough into a very thin layer.
9. Stir the salsa pulp and oil mixture again and measure 1 tbs. and spread it onto the surface of the dough. Add on some of the cut scallion green tops. Carefully roll the dough up. Now roll the dough into a spiral shape, tucking the end under the dough ball.
10. Dust with more flour if needed and gently roll out the ball into a thin pancake shape. Turn and flip as needed while rolling to get an even pancake. Some of the filling may break through but that is fine as it will make a great looking pancake when pan fried.
11. Heat a cast iron skillet or a non stick skillet over medium to medium low heat. Add in about 1 1/2 tsp. Of avocado oil and allow to heat for a few minutes. Gently place the pancake into the skillet. Once the pancake is in the skillet gently spread another 1 1/2 tsp. of avocado oil on the top side so when the pancake is flipped it already as oil on it.
12. Each pancake side will take a few minutes to cook. If the skillet is to hot the dough will brown too quickly and not be fully cooked. Once the first side is a golden brown, flip and cover with a lid. This will help cook the dough more throughly. Remove the lid and check for a golden brown crust on the bottom. Remove from the skillet and allow to rest on a baking rack. A rack will prevent the bottom from softening from the steam it releases.
13. Continue rolling all of the pancakes and fry!! Cut into wedges and serve with the dip!
14. The pancakes can be fried ahead and kept warm in and oven on the lowest temperature. Just be sure to leave them on a baking rack in the oven.

Notes

Since you will have leftover salsa liquid, consider using it as a marinade or add it to roasted pork roast. You can't go wrong with adding it for flavor in pozole, taco soup and so much more. * * The pancakes can be fried ahead and kept warm in and oven on the lowest temperature. Just be sure to leave them on a baking rack in the oven.