Taqueria Green Salsa Salsa Verde Recipes

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GREEN HOT SAUCE (SALSA VERDE)



Green Hot Sauce (Salsa Verde) image

This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.

Provided by Sherbear1

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

Time 35m

Yield 32

Number Of Ingredients 5

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Steps:

  • Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  • Pour the cooked vegetables into a blender, and blend until smooth.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g

SALSA VERDE RECIPE: THE ULTIMATE MEXICAN GREEN SALSA



Salsa Verde Recipe: The Ultimate Mexican Green Salsa image

The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.

Provided by Mike Hultquist

Categories     Main Course     Salsa     Side Dish

Time 30m

Number Of Ingredients 8

1 pound tomatillos
2 serrano peppers ((or use jalapeno peppers for a milder salsa verde))
3 garlic cloves (chopped)
1 small red onion (chopped)
1/2 cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon lime juice ((about 1 small lime))
Salt to taste ((I use a teaspoon of sea salt))

Steps:

  • Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
  • Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
  • Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
  • Remove and transfer to a food processor or blender.
  • Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FRESH GREEN SALSA (SALSA VERDE CRUDA)



Fresh Green Salsa (Salsa verde cruda) image

Provided by Roberto Santibañez

Categories     Sauce     Side     Low Fat     Kid-Friendly     Quick & Easy     Cinco de Mayo     Healthy     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
1/2 cup coarsely chopped cilantro
2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste
1 large garlic clove, peeled
2 tablespoons chopped white onion
1 1/2 teaspoons kosher salt

Steps:

  • Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.

TAQUERIA GREEN SALSA (SALSA VERDE)



Taqueria Green Salsa (Salsa Verde) image

This is not like the tex mex green salsa you encounter at big chains that contain avacados or tomatillos. This is a more of a taqueria style sauce that you find in local mexican meat markets. I liked the sauce so much that I asked the waitress at a taqueria if she knew how to make it and she asked a person in the back and was fortunate enough to get an answer. It is VERY spicy.

Provided by Chris T.

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb jalapenos or 10 jalapenos
5 -6 fresh garlic cloves, peeled
1 knorr chicken bouillon cube
1 cup water
1/4 cup oil
salt

Steps:

  • Cut the stems off the jalapenos and throw them in a small pot.
  • Remove seeds if you don't want it as spicy.
  • Add peeled garlic.
  • Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
  • Place on stove at a low medium heat to get it steaming for about 15 minute.
  • Add contents to a blender and add oil and blend until smooth.
  • Add salt to taste.
  • You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
  • I used olive oil but I doubt a mexican restaurant uses olive oil.

Nutrition Facts : Calories 107.7, Fat 9.5, SaturatedFat 1.3, Cholesterol 0.1, Sodium 163.1, Carbohydrate 5.9, Fiber 2.2, Sugar 3.3, Protein 1

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