Green Hot Sauce Salsa Verde Recipes

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SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA



Salsa Verde Recipe: The Ultimate Mexican Green Salsa image

The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.

Provided by Mike Hultquist

Categories     Main Course     Salsa     Side Dish

Time 30m

Number Of Ingredients 8

1 pound tomatillos
2 serrano peppers ((or use jalapeno peppers for a milder salsa verde))
3 garlic cloves (chopped)
1 small red onion (chopped)
1/2 cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon lime juice ((about 1 small lime))
Salt to taste ((I use a teaspoon of sea salt))

Steps:

  • Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
  • Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
  • Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
  • Remove and transfer to a food processor or blender.
  • Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GREEN HOT SAUCE (SALSA VERDE)



Green Hot Sauce (Salsa Verde) image

This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.

Provided by Sherbear1

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 35m

Yield 32

Number Of Ingredients 5

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

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.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g

SALSA VERDE: GREEN TOMATILLO SALSA



Salsa Verde: Green Tomatillo Salsa image

Provided by Food Network

Categories     condiment

Time 25m

Yield about 1 cup

Number Of Ingredients 5

8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Salt

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.

SUMMERTIME SALSA VERDE



Summertime Salsa Verde image

Refreshing Mexican-style green sauce to put on tacos, enchiladas, or anything else you desire. A light, refreshing, and hot sauce that is perfect for summer time! Serrano chili peppers can be really hot. I use 1 to start with. If you want more heat, add additional peppers until your desired heat.

Provided by lisa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 10m

Yield 16

Number Of Ingredients 6

5 tomatillos, husked and quartered
2 cloves garlic
½ bunch fresh cilantro
½ avocado
1 serrano chile pepper, chopped.
salt to taste

Steps:

  • Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.

Nutrition Facts : Calories 14.5 calories, Carbohydrate 1.4 g, Fat 1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 0.5 g

MEXICAN SALSA VERDE, GREEN HOT SAUCE



Mexican Salsa Verde, Green Hot Sauce image

Watch this one it's hot but many recipes need a touch of hot. For example some cheese recipes. Recipes too, at a later date will call for Green Salsa do not confuse it with Tomatillo Salsa (also green) Hot sauce is used to garnish or add flavor to different dishes. Should not be kept more than a couple of days in the refrigerator

Provided by Bergy

Categories     Sauces

Time 2h

Yield 1 cup

Number Of Ingredients 6

1/2 cup cilantro leaf, chopped lightly packed
1 (4 ounce) can chilies, diced
4 jalapeno chiles, seeded
3 tablespoons fresh lime juice
2 cloves garlic, minced
1/2 teaspoon salt

Steps:

  • Combine all the ingredients in a food processor.
  • Process until almost smooth.
  • Let stand at room temperature for 1-2 hours.

Nutrition Facts : Calories 84.4, Fat 0.7, SaturatedFat 0.1, Sodium 1176.9, Carbohydrate 20.1, Fiber 3.8, Sugar 8.6, Protein 3.8

SALSA VERDE (GREEN SAUCE)



Salsa Verde (Green Sauce) image

Provided by Food Network

Yield about 1 1/2 cups

Number Of Ingredients 10

2 cloves garlic, unpeeled
1 or 2 serrano chiles, seeded
1/4 cup pumpkin seeds
2 poblano chiles, roasted and peeled
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
1/4 cup olive oil
Juice of 1/2 lime
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper.

SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)



Salsa Verde (Mexican Green Tomato Sauce) image

From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in.

Provided by Goody2shz

Categories     Vegetable

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 lb tomatillo, husks removed and rinsed
3 serrano chilies, finely chopped
1/2 cup cilantro, roughly chopped and loosely packed
2 tablespoons cilantro, roughly chopped for garnish
1 garlic clove, roughly chopped
2 tablespoons white onions, roughly chopped
sea salt

Steps:

  • Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
  • Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
  • Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
  • To serve: Sprinkle the top with the extra cilantro.

Nutrition Facts : Calories 20.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.9, Fiber 1.2, Sugar 2.4, Protein 0.7

SALSA VERDE (GREEN SAUCE)



Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

Steps:

  • Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
  • Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
  • Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

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