GREEN HOT SAUCE (SALSA VERDE)
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
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
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
HOT AND CREAMY SALSA VERDE RECIPE
Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.
Provided by Joshua Bousel
Categories Salsa
Time 15m
Number Of Ingredients 9
Steps:
- Place chopped chiles, tomatillo, cilantro, garlic, and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook until chiles and tomatillo are softened, about 10 minutes.
- Transfer mixture to jar of a blender and puree until completely smooth. Transfer to bowl, stir in sour cream and lime juice. Season with salt to taste and serve immediately, or store in an airtight container in the refrigerator up to a week.
Nutrition Facts : Calories 22 kcal, Carbohydrate 2 g, Cholesterol 4 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 57 mg, Sugar 1 g, Fat 2 g, ServingSize makes about 1 cup, UnsaturatedFat 0 g
POTATO HOT CAKES WITH CHEDDAR CREAM AND SALSA VERDE
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 450 degrees.
- Arrange potatoes, cut side down, on a large parchment-lined baking sheet. Bake for 35 minutes or until crisp and golden-brown on the outside and soft inside; cooking time will vary depending on the size of your potatoes, but you want the flesh to be soft enough to mash.
- Make the Cheddar cream: In a small bowl, combine Cheddar and sour cream. Add freshly ground black pepper to taste.
- Make the salsa: In a bowl, mix the herbs, capers and garlic with about 1/3 cup/60 milliliters of oil and a generous pinch of salt.
- Once the potatoes are cool enough to handle (about 15 minutes), peel away and discard (or eat) the skins, being careful not to lose too much flesh. Use a potato masher to mash the flesh until smooth or chunky, as you like. Transfer about 1 1/4 cups/230 grams of the mashed potatoes to a mixing bowl. (Save any extra mash for another use.)
- Add lemon zest, beaten eggs, 1/4 teaspoon salt and a few grinds of black pepper and mix until eggs are completely incorporated. Your batter will look like glossy, runny mashed potato.
- Fry the hot cakes: Add 2 tablespoons of oil to a large nonstick frying pan and place over medium-high heat. Spoon about 1/4 cup of batter per hot cake into the pan and fry for 4 to 5 minutes, turning over once, until crisp and golden on both sides. Set aside on a paper towel-lined plate and keep warm. If you have more batter, add a final tablespoon of oil to the pan and fry the remainder in the same way. You may want to turn the heat down for the second batch if the oil is getting too hot.
- When ready to serve, fry the eggs in the same pan, using additional oil if necessary.
- Stir lemon juice into salsa. Divide the hot cakes between plates and top with the eggs, the Cheddar cream and then salsa verde; the salsa should cover a bit of the cream but not all of it. Sprinkle with the mustard seeds (if using) and serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY SALSA VERDE CHICKEN ENCHILADAS
You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.
Provided by Shamrock Farms
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
- Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
- In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
- To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
- Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g
CREAMY SALSA VERDE
Make and share this Creamy Salsa Verde recipe from Food.com.
Provided by Lacy S.
Categories Mexican
Time 5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender and pulse until smooth.
- Serve on tacos, enchiladas, or simply with tortilla chips as a dip.
Nutrition Facts : Calories 32.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 157.8, Carbohydrate 2.2, Fiber 0.6, Sugar 1.6, Protein 0.3
CREAMY SALSA VERDE
Provided by Lourdes Castro
Categories Sauce Onion Vegetarian Quick & Easy Avocado Vegan Tomatillo Jalapeño
Number Of Ingredients 8
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.
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