Laylas Green Tomato Salsa Verde Recipes

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GREEN TOMATO SALSA VERDE



Green Tomato Salsa Verde image

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.

Provided by Martha Rose Shulman

Categories     condiments, appetizer

Time 45m

Yield About 1 3/4 cups (more if thinned with water)

Number Of Ingredients 6

1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
  • Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 6 grams

LAYLA'S GREEN TOMATO SALSA VERDE



Layla's Green Tomato Salsa Verde image

Great use for end-of-season green tomatoes.

Provided by Layla Bridges

Categories     Tomato Salsa

Time 2h35m

Yield 30

Number Of Ingredients 10

5 pounds green tomatoes, chopped
2 white onions, chopped
2 green bell peppers, diced
1 (4 ounce) packet salsa tomato mix (such as Mrs. Wages®)
5 jalapeno peppers, diced, or more to taste
3 tablespoons minced garlic, or to taste
3 tablespoons chopped cilantro, or to taste
1 lime, juiced
3 dashes Worcestershire sauce
1-pint canning jars with lids and rings

Steps:

  • Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
  • Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.

Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.1 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.2 g, Sodium 326.2 mg, Sugar 4 g

SALSA VERDE MADE WITH GREEN TOMATOES



Salsa Verde Made With Green Tomatoes image

Make and share this Salsa Verde Made With Green Tomatoes recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 15 1/2 pint jars

Number Of Ingredients 11

10 garlic cloves
6 -10 green chilies (Heat of chili to your liking I used jalapeno and habanero)
1 vidalia onion, 12 ounces chopped
2 limes, zested then discard all the white pith saving the meat
6 lbs green tomatoes, all blemishes and stems remove (12 cups pureed)
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried chipotle powder or 1 teaspoon smoked paprika
1 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon fresh cracked pepper

Steps:

  • Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water.
  • Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth. Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture.
  • Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
  • Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 60.3, Fat 0.5, SaturatedFat 0.1, Sodium 184.7, Carbohydrate 13.7, Fiber 2.9, Sugar 8.7, Protein 2.9

SALSA VERDE: GREEN TOMATILLO SALSA (RICK BAYLESS)



Salsa Verde: Green Tomatillo Salsa (Rick Bayless) image

Next time I make this I won't put in as much water. Too me the texture was a little runnier than I like. Flavor was excellent. Recipe courtesy of Food Network and Rick Bayless. Luckily, I tripled this recipe (posted as written).

Provided by AmyZoe

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

5 -6 medium tomatillos, husked and rinsed
fresh hot green chili, to taste (2 serranos or 1 jalapeno, stemmed)
5 -6 sprigs fresh cilantro, roughly chopped (thick stems removed)
1/4 cup water
1/4 cup finely chopped onion
1/4 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 18.2, Fat 0.5, SaturatedFat 0.1, Sodium 147.9, Carbohydrate 3.5, Fiber 1.1, Sugar 2.1, Protein 0.6

MEXINA SALSA VERDE



Mexina Salsa Verde image

If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!

Provided by OLESEA

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

Time 40m

Yield 8

Number Of Ingredients 7

3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
¼ cup lime juice
salt and pepper to taste
½ cup chopped cilantro

Steps:

  • Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Nutrition Facts : Calories 23.8 calories, Carbohydrate 5.5 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 81.9 mg, Sugar 3.3 g

TOMATOES WITH SALSA VERDE



Tomatoes with Salsa Verde image

Categories     Condiment/Spread     Tomato     Side     No-Cook     Picnic     Super Bowl     Quick & Easy     Summer     Capers     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup fresh flat-leaf parsley
1/2 cup fresh basil
2 large garlic cloves
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed
1 teaspoon anchovy paste
9 medium tomatoes, sliced

Steps:

  • Purée all ingredients except tomatoes in a blender until smooth, then season with salt and pepper.
  • Arrange tomatoes on a platter and spoon sauce over them.

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