Salsa Verde Mexicana Recipes
MEXICANA SALSA VERDE
This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest.
Provided by Demian9
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Remove stems from chiles; do not remove seeds. Set chiles on burner of stove to roast; peel skin when cool and set aside.
- Remove paper husks from tomatillos. Place in medium saucepan. Add cold water to cover. Bring to a boil; drain.
- Place chiles, tomatillos, chopped onion and garlic, and cilantro in blender. Blend for 2 to 3 minutes.
- Turn into medium bowl. Add salt to taste.
- NOTE: Use immediately or cover and refrigerate overnight for richer taste.
Nutrition Facts : Calories 46.1, Fat 1.2, SaturatedFat 0.2, Sodium 584.6, Carbohydrate 8.8, Fiber 2.6, Sugar 5.3, Protein 1.4
MEXINA SALSA VERDE
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
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
MEXICAN SALSA VERDE
Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.
- Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.
SALSA VERDE (MEXICAN GREEN TOMATO SAUCE)
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
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
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SALSA VERDE MEXICANA RECIPE - TOMATILLO SALSA VERDE
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- If you don't have your green chiles and jalapenos prepped, follow these directions for roasting peppers. Arrange the tomatillos, sliced onions and the garlic cloves on a cooking sheet (or two) and set under the broiler until they are a bit charred.
- Once you have all the vegetables prepped, peel the garlic and put it and everything else into a food processor and pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
- If you are canning, add 1 teaspoon of the Fruit Fresh (citric acid) to each pint jar; the jars should be sterilized beforehand. Pack the salsa into the jars, and use a knife of chopstick to remove as many air pockets as you can find. Leave about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 15 minutes.
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Cuisine MEXICANEstimated Reading Time 2 minsServings 1.5Total Time 10 mins
From latimes.com
Cuisine MEXICANEstimated Reading Time 2 minsServings 1.5Total Time 10 mins
- Heat the broiler. Arrange the tomatillos and jalapeno on a baking sheet and roast them under the broiler until their skins have begun to blacken and blister, 3 minutes. Turn them over and roast 2 more minutes. Remove from the oven. When cool, about 5 minutes, split the jalapeno and scrape away the seeds and skins.
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