Ole Fresh Salsa Verde Recipes

FRESH SALSA VERDE

Fresh Salsa Verde image

This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 6

Ingredients

1 pound tomatillos, husks removed
3 to 4 serrano peppers, stems removed
1/4 cup chopped onion
4 tablespoons chopped fresh cilantro, divided
2 garlic cloves, peeled
1 teaspoon salt

Steps:

In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers., In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed. , Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving.

Nutrition Facts :

OLE! FRESH SALSA VERDE

Ole! Fresh Salsa Verde image

Make and share this Ole! Fresh Salsa Verde recipe from Food.com.

Provided by The Spice Guru

Categories Sauces

Time 15m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh tomatillo, husked and rinsed
1 whole fresh jalapeno pepper (seeded after roasting)
3/4 cup fresh cilantro leaves (1 bunch without stems)
2 tablespoons fresh key lime juice
1 teaspoon kosher salt
1 teaspoon sugar
1/4 medium onion
1 small garlic clove
1 -2 drop liquid smoke (adds smoky flavor to fresh method, measure carefully into a spoon first)

Steps:

FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
BROIL until just lightly charred on top surface.
REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
PLACE tomatilloes and desired remaining ingredients into a food processor.
PROCESS until smooth.
ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
SERVE any way you like.
SNAP your fingers and shout,"OLE"!

Nutrition Facts : Calories 8, Fat 0.2, Sodium 97.4, Carbohydrate 1.6, Fiber 0.4, Sugar 1, Protein 0.2

CHUNKY SALSA VERDE

Chunky Salsa Verde image

Chunky salsa verde, just like the kind they serve at the Mexican restaurants.

Provided by Sherbear1

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

12 medium fresh tomatillos, husks removed
1 cup water, or more as needed
¼ cup diced white onion
3 cloves garlic, minced
1 medium jalapeno pepper, stemmed and seeded, or more to taste
½ teaspoon ground cumin
¼ teaspoon dried Mexican oregano
1 teaspoon salt, or more to taste
1 bunch fresh cilantro, stems removed
1 medium onion, diced

Steps:

Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
Pour salsa into a serving dish. Let cool before serving, about 10 minutes.

Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g

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