Best 5 Fresh Salsa Verde Recipes

FRESH GREEN SALSA (SALSA VERDE CRUDA)

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.

FRESH SALSA VERDE

Steps:

• In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

FRESH SALSA VERDE

Steps:

• Place the tomatillos, garlic, cilantro, green onions, jalapenos and salt in the blender or food processor container.
• Pulse until onions are processed, about 10 to 15 seconds.
• Pulse a few more times in needed, but be careful and not over process.
• Pour mixture into an airtight container, and chill for 1 to 2 hours before serving to allow the flavors to blend.
• Before serving, add the cubed avocado.
• The cook time reflects the chilling time.

FRESH TOMATILLO SALSA VERDE

Steps:

• Husk and wash tomatillos.
• Chop the tomatillos into very course chunks. Set aside.
• Depending on how hot you like your salsa, either remove the seeds and veins from the jalapenos or leave them intact.
• Chop the jalapeno into small chunks and put into blender or food processor.
• Peel the garlic, put into blender.
• Take the cilantro, remove the leaves from the stems and put into blender (no need to chop).
• Put lime juice, salt, sugar and olive oil into the blender.
• Last, put the tomatillos into blender and blend until smooth.
• Serve chilled. Be sure to experiment with different amounts of jalapeno, lime juice, salt, etc.

OLE! FRESH SALSA VERDE

Steps:

• FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
• ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
• BROIL until just lightly charred on top surface.
• REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
• SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
• PLACE tomatilloes and desired remaining ingredients into a food processor.
• PROCESS until smooth.
• ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
• SERVE any way you like.
• SNAP your fingers and shout,"OLE"!