Salsa Verde O Roja Cruda Recipes

SALSA VERDE CRUDA (RAW TOMATILLO SALSA)

Steps:

• 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
• 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
• 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
• 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.

SALSA VERDE CRUDA

Steps:

• Starting with the tomatillos, put all of the ingredients in a blender or food processor, then process to a smooth consistency. The salsa should be quite thick, so don't be tempted to add water to thin it. It is best when served right away, but it will keep in the refrigerator for up to 1 day.

TAJADAS DE PLATANO VERDE (PLANTAIN CHIPS)

Steps:

• To start you will first need to heat the oil in a skillet.About a 1/2 inche in oil.
• Now for the platano,first cut the ends of the platanos.
• Then cut a slice down the middle of the platano and peel.
• Ok then cut the platano in oval slices and fry in oil.cook until golden brown.
• about 5 mins or so.drain on paper towels.season with salt.serve.enjoy -- .