Best 8 Fresh Tomatillo Salsa Verde Recipes

FRESH TOMATILLO SALSA

Steps:

• Place all ingredients in a food processor and pulse until uniformly combined.
• Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
• Refrigerate until serving.

FRESH TOMATILLO SALSA VERDE RECIPE

Steps:

• Finely chop the onion and cilantro.
• Blend the tomatillos, serrano chiles, garlic, water, and salt until smooth.
• Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir.
• Adjust the salt as needed.

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.

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 TOMATILLO SALSA VERDE RECIPE

Steps:

• Preheat your oven to broil.
• Remove the husks from the tomatillos and wash the fruit well.
• Place the whole tomatillos and jalapeños on a baking sheet and broil them for five minutes on each side. They should be blackened in some areas.
• Transfer the cooked tomatillos, 1 of the jalapeños (seeded or unseeded), the onion, cilantro, garlic, lime juice, lime zest, cumin, and salt to a blender.
• Blend until smooth or pulse until chunky.
• Taste and add more jalapeño if desired.
• Chill for a minimum of 2 hours before serving.

TOMATILLO SALSA VERDE

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.

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)

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.

TOMATILLO SALSA VERDE RECIPE

Steps:

• In a saucepan, throw all ingredients into a sauce pan.
• Bring it to a boil, then let it simmer for about 10 minutes (just until the tomatillos are tender).
• Slowly, blend ingredients together in a food processor or blender.
• You can serve it hot or let it cool in the fridge before serving.