SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)
Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).
Provided by AmyZoe
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
- Process to a coarse puree, then scrape into a serving dish.
- Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.
Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6
SALSA VERDE CRUDA (RAW TOMATILLO SALSA)
Green salsas run the gamut on Mexico City streets. They can be boiled, pea green and soupy; they can be charred and thick and ecked with blackened bits of tomatillo. They can also be astonishingly hot, which is why it's always good to ask the street vendor, "Cual salsa pica mas?" (Which salsa is hotter?) This is my favorite version of all: a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, crispy carrot tacos, tlacoyos, Mexican-style eggs and almost anything else.
Provided by Food Network
Categories condiment
Time 20m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
- 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
- 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
- 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
TOMATILLO FREE SALSA VERDE
Salsa is the Spanish word for sauce, and verde is the Spanish word for green. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. I "discovered" this salsa at a roadside taco stand near TECNOLOGICO DE MONTERREY, the premier university in Monterrey, Mexico. I was traveling to Monterrey monthly for about a year, and I frequented this taco stand on my visits. It took alot of work for me to get the owner of the business to give me his recipe. I was amazed by this salsa's spice, flavor and simplicity.
Provided by ATM 67
Categories Sauces
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Place the jalepeno (s) in a food processor or blender.
- Purée the jalepeno.
- Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification.
- *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl.
- Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly.
- If you are incorporating your oil correctly, it is impossible to add too much.
- ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños.
- This recipe can easily be doubled or tripled or quadroupled, etc.
SMOKY, SPICY TOMATILLO SALSA VERDE AKA GREEN HELL!
This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into a blender.
- Process till pureed.
SALSA VERDE: GREEN TOMATILLO SALSA
Provided by Food Network
Time 25m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
SALSA VERDE: GREEN TOMATILLO SALSA
Steps:
- Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
- For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
- For the Roasted version:
- Preheat a broiler.
- Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
TOMATILLO SALSA (GREEN SALSA)
Steps:
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
TOMATILLO SALSA VERDE
Make and share this Tomatillo Salsa Verde recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 10m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Place all ingredients in a food processor or blender, and puree.
TOMATILLO SALSA VERDE
This is a fantastic salsa verde that I found on the internet. I'm putting it here for safe keeping. It just takes minutes to put together and is so good!
Provided by Mika G.
Categories Mexican
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Remove papery husks from tomatillos and rinse well.
- Cut in half and place cut side down on a foil-lined baking sheet.
- Place under a broiler for about 5-7 minutes to lightly blacken the skin.
- Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a blender (or food processor) and pulse until all ingredients are finely chopped and mixed.
- Season to taste with salt.
- Keep in refrigerator.
- Serve with chips or as a salsa accompaniment to Mexican dishes.
Nutrition Facts : Calories 67.4, Fat 1.8, SaturatedFat 0.2, Sodium 3.4, Carbohydrate 13, Fiber 3.8, Sugar 8.1, Protein 2
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- Place the tomatillos, jalapeños, garlic, onion and coriander leaves (cilantro) into a chopper and chop to a fairly fine paste. You shouldn't need any water because the tomatillos and onion have a high water content.
- Heat the olive oil on medium high heat in a small/medium frying pan and sauté the salsa verde for just 3 minutes, adding the salt in and stirring to mix.
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- Preheat the oven broiler and position the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
- Place the tomatillos and jalapeño on a rimmed baking sheet and broil for 3-5 minutes, until they’re blackened in some spots.
- Remove the baking sheet from the oven, flip over the tomatillos and pepper and broil for 5-6 minutes, until the tomatillos and pepper is blistered.
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- Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
- Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
- Add the tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
SALSA VERDE - MEXICAN FOOD MEMORIES
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- Add the tomatillos, jalapeños, onion and garlic in a saucepan with two cups of water. Bring to a boil and then simmer for 10 minutes.
- Remove from the heat. Add all the veggies in a blender and add the fresh coriander and salt. Blend until smooth.
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- In a medium pot over medium heat place the tomatillos in water. Cook for about 5 minutes or until tender.
- Place the cooked tomatillos and remaining ingredients in the food processor and process until smooth.
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From delightfulmomfood.com
- Preheat the oven to 400 degrees F. On a baking pan add the tomatillos, poblano chili and jalapeno. Bake for 20-30 minutes until slightly browned.
- In a food processor add the roasted vegetables, white onion, garlic, cilantro, lime juice, salt, pepper and chili powder. Pulse until blended to desired texture (longer for smoother and less time for a chunkier salsa).
SALSA VERDE (GREEN TOMATILLO SALSA) BY THE MEXYKAN
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- Simmer until the tomatillos start to turn a drab olive colour. Be sure not to overcook. They should be soft but not mushy.
SALSA VERDE (TOMATILLO SAUCE) - MARICRUZ AVALOS KITCHEN BLOG
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- Place tomatoes and chilies in a pot, cover them with water and cook them until they are completely tender (about 10 minutes).
- Take them out of the water and let everything cool down for about 10 minutes. Reserve the cooking water.
- Place the garlic, half the cilantro (including the stems), half the chillies and a pinch of salt. Pour one cup of water and blend on high for half a minute.
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- Remove stem and cut serrano peppers in half. Add to the bowl with chopped onion, garlic, olive oil, and a pinch of salt. Toss well.
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- Spread the tomatillos, chilies, garlic, and onion on a parchment-lined baking tray and roast in a pre-heated oven for between 8-10 minutes at 400ºF/200ºC.You can optionally broil the ingredients for a couple of minutes in the end to slightly char the tomatillo/ peppers and add more of a smoky flavor to the green salsa.Alternatively, you could broil, pan-roast, or even boil the ingredients – all of which are quick and easy. For the best flavor, I prefer oven roasting or pan-roasting, though!
- Transfer all the ingredients to a blender or small food processor and process to your desired consistency. Then add the cilantro, salt, and lime juice (optional) and blitz a few more times until thoroughly incorporated.
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- Grill the garlic packet, the onion , and jalapeño, over direct heat with the lid closed, until the vegetables are charred and softened, about 15 minutes. Grill the tomatillos, turning as needed, for 7 to 10 minutes, until charred and softened.
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- Preheat the broiler to high and set the rack about 6-8 inches away from the heat. Line a baking sheet with aluminum foil and set the tomatillos on, trying to keep them from touching.
- Broil for 5-8 minutes* or until the outside of the tomatillos are browned and blistered. Carefully remove the baking sheet and flip the tomatillos over. Broil for another 3-5* minutes or until the they begin to burst. (see tip 1.). Remove and let cool completely.
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- Preheat oven to high broil with rack 5 inches from heat source. Toss together tomatoes, tomatillos, onion, jalapeños and oil on a large rimmed baking sheet; spread in a single layer. Broil in preheated oven until tender and lightly charred, 10 to 15 minutes. Remove from oven; let cool 5 minutes.
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- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
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