Bruces Green Salsa Recipes

GREEN SALSA

Steps:

• In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

ORIGINAL GREEN SALSA

Steps:

• Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

SPICY GREEN TOMATO SALSA

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

GREEN HOT SAUCE (SALSA VERDE)

Steps:

• Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
• Pour the cooked vegetables into a blender, and blend until smooth.

NINFA'S GREEN TOMATO SALSA

Steps:

• Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
• Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
• Stir sour cream into the blended mixture 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.

GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR

Steps:

• Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
• If you are feeling ambitious, use some of the zest as well.
• Add the honey and mix until uniform, set aside.
• Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
• Peel and dice the onion to the same size as the apples, add this to the mix.
• Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
• Finely chop the cilantro.
• Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
• Serve with chips or over lightly seasoned fish or pork.

BRUCE'S GREEN SALSA

Steps:

• Chop onions, chilies and celantro. Mince garlic.
• Roast the tomatillos in a pan on the stove, then chop.
• Heat up the Crisco oil in a 2" - 3" deep pan. Saute the onion and garlic. Add all of the other ingredients and simmer on high heat until soft. (About 10 to 15 minutes.) Remove from heat and let cool about 10 minutes. Pour into a blender and puree. It's ready!