Salsa Verde Green Tomatillo Salsa Recipes

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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

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

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

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 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.

TOMATILLO FREE SALSA VERDE



Tomatillo Free Salsa Verde image

Salsa is the Spanish word for sauce, and verde is the Spanish word for green. While the vast majority of mexican green sauces use tomatillos as their base, this recipe has only two ingredients, and neither one is tomatillo. I "discovered" this salsa at a roadside taco stand near TECNOLOGICO DE MONTERREY, the premier university in Monterrey, Mexico. I was traveling to Monterrey monthly for about a year, and I frequented this taco stand on my visits. It took alot of work for me to get the owner of the business to give me his recipe. I was amazed by this salsa's spice, flavor and simplicity.

Provided by ATM 67

Categories     Sauces

Time 2m

Yield 2 serving(s)

Number Of Ingredients 2

1 fresh jalapeno pepper
1 -1 1/2 tablespoon corn oil

Steps:

  • Place the jalepeno (s) in a food processor or blender.
  • Purée the jalepeno.
  • Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification.
  • *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl.
  • Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly.
  • If you are incorporating your oil correctly, it is impossible to add too much.
  • ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños.
  • This recipe can easily be doubled or tripled or quadroupled, etc.

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Top Asked Questions

What is green salsa verde?
Salsa verde, also know as salsa de tomatillo is a delicious green salsa recipe that uses cooked tomatillos as the base. This tangy salsa recipe is wonderful on all your favorite dishes, and adds complexity to dishes. To make green tomatillos verdes recipes, you’ll need to purchase tomatillos.
What is tomatillo salsa verde?
Tomatillo salsa verde is a must-make recipe for anyone who enjoys Mexican or Tex-Mex cuisine. This simple homemade green salsa can be added to dishes like enchiladas or served with chips for an easy appetizer.
How do you make salsa verde?
Four ingredients, dark-roasted for flavor-boosting char, then whirled in the blender with a handful of verdant green cilantro, this smoky roasted green tomatillo salsa is traditional, authentic, and simple to make. To get salsa verde this good, it has to be homemade! Roasting softens the tomatillos and heightens their lemony fruity sweetness.
How do you roast tomatillos for salsa verde?
Just roast the tomatillos and pepper (s) and blend with a few basic ingredients for the best salsa verde you’ve ever tasted! Recipe yields about 2 ½ cups salsa. Preheat the broiler with a rack about 4 inches below the heat source.

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