Best 4 Salsa Verde Green Tomatillo Salsa Recipes
Salsa verde, meaning "green sauce" in Spanish, is a vibrant and flavorful condiment made from tomatillos, a staple ingredient in Mexican cuisine. Its tangy, slightly tart flavor profile and vibrant green color make it a popular choice to add zest and a pop of color to various dishes. This article explores the culinary journey of creating a delectable salsa verde green tomatillo salsa, guiding you through the selection of the finest ingredients, the art of roasting tomatillos, and the harmonious blending of flavors. Whether you prefer a mild or spicy kick, discover the secrets to crafting a salsa verde that will tantalize your taste buds and elevate your culinary creations.
Let's cook with our recipes!
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.
SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS
Make and share this Salsa Verde - Green Tomatillo Sauce for Enchiladas recipe from Food.com.
Provided by papergoddess
Categories Sauces
Time 20m
Yield 2 1/2 Cups
Number Of Ingredients 7
Steps:
- Heat oil in saucepan and stir in onion and almonds.
- Cook until onion is soft and almonds and lightly browned.
- Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
- Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
- Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups
SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!
I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Prepare canner, jars and lids.
- In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
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.
Tips:
- Choose the right tomatillos: Look for firm, green tomatillos with no blemishes. Avoid any that are soft or have brown spots.
- Roast the tomatillos: Roasting the tomatillos brings out their sweetness and flavor. You can roast them in the oven or on the stovetop.
- Use fresh herbs: Fresh herbs, such as cilantro and mint, add a bright, refreshing flavor to salsa verde. Be sure to use them sparingly, as too much can overpower the other ingredients.
- Add some spice: If you like your salsa verde with a little bit of a kick, add a jalapeño or serrano pepper. Be sure to remove the seeds and ribs before adding the pepper, as these are the parts that contain the most heat.
- Let the salsa verde rest: After you've made the salsa verde, let it rest for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Conclusion:
Salsa verde is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, and even grilled fish or chicken. With its bright, tangy flavor, salsa verde is sure to be a hit at your next party or gathering. So next time you're looking for a way to add some excitement to your meal, give salsa verde a try!
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