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.
FRESH GREEN SALSA (SALSA VERDE CRUDA)
Provided by Roberto Santibañez
Categories Sauce Side Low Fat Kid-Friendly Quick & Easy Cinco de Mayo Healthy Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
TAQUERIA GREEN SALSA (SALSA VERDE)
This is not like the tex mex green salsa you encounter at big chains that contain avacados or tomatillos. This is a more of a taqueria style sauce that you find in local mexican meat markets. I liked the sauce so much that I asked the waitress at a taqueria if she knew how to make it and she asked a person in the back and was fortunate enough to get an answer. It is VERY spicy.
Provided by Chris T.
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the stems off the jalapenos and throw them in a small pot.
- Remove seeds if you don't want it as spicy.
- Add peeled garlic.
- Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
- Place on stove at a low medium heat to get it steaming for about 15 minute.
- Add contents to a blender and add oil and blend until smooth.
- Add salt to taste.
- You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
- I used olive oil but I doubt a mexican restaurant uses olive oil.
Nutrition Facts : Calories 107.7, Fat 9.5, SaturatedFat 1.3, Cholesterol 0.1, Sodium 163.1, Carbohydrate 5.9, Fiber 2.2, Sugar 3.3, Protein 1
SALSA VERDE (GREEN SAUCE)
Provided by Food Network
Yield about 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.
WATERCRESS SALSA VERDE
Make and share this Watercress Salsa Verde recipe from Food.com.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place everything in a food processor.
- Blend with 2 tbsp water to a smooth paste.
- season to taste.
Nutrition Facts : Calories 25.6, Fat 2.3, SaturatedFat 0.3, Sodium 9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 0.6
TAQUERIA CANCUN GREEN SALSA
Make and share this Taqueria Cancun Green Salsa recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Peel, pit and smash the avocados in a large bowl.
- In a blender, blend the tomatillos, and then add them to the bowl with the smashed avocados.
- Add the jalapenos and 1/2 cup water to the blender and blend; strain the liquid.
- In the same blender, add 1/2 cup water, the garlic, cilantro, onions, oregano, cumin, garlic salt and pepper and blend.
- Add to the tomatillo and avocado mixture and stir together. Add salt to taste.
Nutrition Facts : Calories 174.2, Fat 15, SaturatedFat 2.2, Sodium 9.2, Carbohydrate 11.3, Fiber 7.5, Sugar 2, Protein 2.5
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