Creamy Mexican Salsa Verde Recipes

AUTHENTIC SALSA VERDE

Steps:

• Preheat your oven to 450 degrees. Wash and cut all veggies. Lay them on a baking tray and drizzle with olive oil and sprinkle with the salt. Roast the veggies for 20 mins or until they are browned.
• Add the roasted veggies to a blender then add the cilantro and lime juice. Blend to your desired level of chunkiness. Give it a taste and add salt as needed.
• Pour into a mason jar or a weck jar for storing in the fridge.

CREAMY SOUR CREAM SALSA VERDE

Steps:

• In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.Add garlic and roast for a minute or two.Note: You do not have to roast onion, garlic and peppers just tomatillos but I like to roast mine.
• After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.*I like mine a little chunky.If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.Add salt to taste.
• After making salsa verde combine 3 tablespoons with sour cream and stir.
• Add salt and pepper to taste.
• Serve on top of steak, pork, chicken, tacos, tostadas, empanadas, potatoes, french fries, eggs, chips and whatever your hearts content.

CREAMY SALSA VERDE

Steps:

• Roast tomatillos on a griddle or skillet over medium heat, until soft and somewhat blackened, turning when needed. ; Turn off the heat. Cool them down.; Place sour cream, tomatillos and the rest of the ingredients in the blender. Blend well. Enjoy!

LOW-CARB SALSA VERDE CHICKEN

Steps:

• Heat the olive oil in a skillet over medium high heat on the stove.
• Add the chicken breasts to the heated skillet, and season on both sides with salt, pepper and garlic powder to taste.
• Saute until the chicken is browned on both sides and cooked through.
• Remove the chicken from the skillet, and reduce the heat to medium.
• Stir in the jalapeno, and saute until beginning to soften.
• Whisk in the salsa verde and heavy whipping cream. Stir to combine, and saute until the sauce begins to thicken.
• Return the chicken to the skillet, and toss to coat in the sauce.
• Sprinkle the cheese on top of the chicken, and cover with a lid until the cheese is melted.
• Garnish with sliced jalapenos before serving.

CREAMY CROCK-POT SALSA VERDE CHICKEN

Steps:

• Whisk together the salsa, cream cheese, and sour cream in a medium bowl until combined
• Season to taste with salt and pepper
• Season your chicken breasts on both sides with salt and pepper and place into your crock-pot
• Pour the salsa verde sauce on top and cook on low for 5 hours
• At this point, it may appear that your sauce has separated, but once you shred your chicken and stir, it all comes together
• Using 2 forks, shred your chicken while it is still in the crock-pot. Stir the shredded chicken together with the sauce until everything is evenly combined
• Optional garnishes: extra sour cream, cilantro

SALSA VERDE MEXICAN CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x9" baking dish with cooking spray.
• In a large bowl, combine shredded chicken, salsa verde, Greek yogurt, cream cheese, cumin, and salt, and mix until well combined.
• Place 3 corn tortillas on bottom of baking dish. I like to place two, slightly overlapping, and cut the third one into quarters, and place the square edge at each corner of the baking dish. This way, the corners of the lasagna have tortillas in them.
• Spread ? of the chicken mixture on top of the tortilla, and top with 1/2 cup of shredded cheese.
• Continue with tortillas, chicken mixture, and cheese, until there are 3 layers. Place remaining cheese on top of casserole.
• Cook for 45-50 minutes, until bubbling and cheese is golden.
• Serve topped with jalapenos, cilantro, and additional dollop of Greek yogurt.
• Enjoy!

CREAMY SALSA VERDE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up and set aside.
• Roast the veggies: Place the tomatillos, onion, poblano, and jalapeno on the prepared baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat. Roast for 20 minutes, or until the tomatillos are juicy and the veggies have softened. Remove from the oven.
• Make the creamy salsa verde: Carefully transfer all of the roasted veggies from Step 2 to the the bowl of your food processor or high-speed blender. Add in the avocados, cilantro, and lime juice. Process, scraping down the sides of the bowl as needed, until the mixture is creamy and smooth.
• Serve: Transfer to a serving dish and serve immediately, with chips or veggies as desired. Enjoy!

EASY SALSA VERDE

Steps:

• Blanch the tomatillos in simmering water for 5 minutes.
• Drop them in an ice bath to stop the cooking process.
• Give them a rough chop and throw them in the food processor.
• Process them until till they are thoroughly pureed.
• Pour into a large bowl.
• Puree together with the garlic, jalapeño peppers, and 2 cups of green peppers
• Combine your tomatillo puree and pepper chop in a large pot.
• Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
• Stir till combine and slowly bring to a boil.
• Boil 5 minutes.
• Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
• Pour your salsa verde into your hot jars.
• Pop on a clean new lid.
• Finger tighten a ring onto the jar.
• Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
• Process 10 minutes.
• Remove from the hot water and allow to cool completely.

FOIL PACK: SALSA VERDE CHICKEN & RICE

Steps:

• Preheat the oven to 400 degrees F.
• Generously grease with cooking spray 2 large sheets of heavy duty tin foil.
• Weigh your chicken to get (2) 7-ounce pieces. Pound or slice the pieces to 1/2 inch thickness.
• Toss together the instant rice and water and let stand for 5 minutes.
• In a bowl, toss together all of the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Dredge each chicken breast evenly in the seasonings (both sides).
• Divide the rice and water mixture evenly among the 2 foil packets.
• Place the seasoned chicken on top.
• Slice the cream cheese into 4 equal pieces and place 2 pieces on top of each chicken breast.
• Pour 3 tablespoons of salsa verde on top of each chicken breast.
• Put 1/4 cup corn and 1/4 cup black beans next to each chicken breast. If desired add a few pieces of thinly sliced red pepper to each packet.
• Seal the packet allowing for expansion and make sure it is 100% sealed.
• Bake for 30-50 minutes** or until the chicken is completely cooked through (registers 165 degrees F)
• Mix everything around in your foil pack and top each with pepperjack cheese.
• Add other optional toppings as desired.
• TO GRILL: Preheat the grill to medium-high heat and allow to heat for 10-15 minutes. Place completely sealed foil packets on grill for 25-35 minutes (or until chicken registers 165 degrees F) flipping once in between at about 10-15 minutes

AUTHENTIC MEXICAN SALSA VERDE

Steps:

• Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
• After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
• Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
• If you want a thinner consistency, add a small amount of water.

AVOCADO SALSA VERDE RECIPE

Steps:

• Add all of the ingredients to a blender or food processor and blend until smooth. Serve immediately or store in the refrigerator for up to 5 days.

CREAMY AVOCADO SALSA VERDE

Steps:

• Add everything to a food processor or blender and pulse to desired consistency. I like mine smooth and creamy but it is also delicious as a chunky salsa.
• Taste and adjust flavor if needed. Add more avocado if it is too spicy. Add more jalapeno if it isn't spicy enough. Add lime juice or cilantro for more flavor. Also make sure to use enough salt since it really brings out all the flavors.

CREAMY AVOCADO SALSA VERDE

Steps:

• Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.

CREAMY SALSA VERDE

Steps:

• Prepare the Creamy Salsa Verde
• Combine the tomatillos, jalapeño, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor. Purée until smooth. Check for seasoning and adjust if necessary.